[Protein-analysis] RE: pH oligomerization

David Bienvenue via proteins%40net.bio.net (by DBienvenue from vlstcorp.com)
Fri Nov 26 14:25:49 EST 2010


The change in pH changes the charge of the amino acids involved in the formation of multimers.  You could guess, based on the pH range, what amino acids may be involved.  Histidine may be one suspect, but pKas can vary a bit depending on the local environment.  Assume that the change in pH causes charges to flip, causing repulsive or attractive interactions to occur.

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On Nov 26, 2010, at 9:06 AM, "proteins-request from oat.bio.indiana.edu"<proteins-request from oat.bio.indiana.edu> wrote:

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>   1. Re: Western Blot Formalin Fixed Tissue (Dr Engelbert Buxbaum)
>   2. effect of pH on oligomerization (sujeeth kumar)
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> Message: 1
> Date: Thu, 25 Nov 2010 09:51:25 -0400
> From: Dr Engelbert Buxbaum <engelbert_buxbaum from hotmail.com>
> Subject: [Protein-analysis] Re: Western Blot Formalin Fixed Tissue
> To: proteins from net.bio.net
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> In article <mailman.35.1289798685.15153.proteins from net.bio.net>, 
> r.zhang from auckland.ac.nz says...
>> 
>> I would like to know if it is possible to do western blotting experiment
>> using formalin fixed frozen tissues of rat brain, thanks for that Rong
> 
> Difficult, as formalin cross-links proteins. The more common method is 
> to rehydrate sections and elute proteins with hot RIPA-buffer containing 
> detergents. The proteins are reduced, carboxymethylated and protease 
> digested. The resulting peptides are separated by capillary 
> electrophoresis and identified by MS/MS. For a review see Nirmalan et 
> al.: Mol. Biosyst. 4 (2008) 712-20
> 
> 
> ------------------------------
> 
> Message: 2
> Date: Thu, 25 Nov 2010 23:49:41 +0530
> From: sujeeth kumar <sujeethkumar17 from gmail.com>
> Subject: [Protein-analysis] effect of pH on oligomerization
> To: proteins from magpie.bio.indiana.edu
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>    <AANLkTikRSdFqr-0Xj5NOsHvKGsMoaRjuv3zE=EBSx46g from mail.gmail.com>
> Content-Type: text/plain; charset=ISO-8859-1
> 
> hi,
> 
> i am working on concanavalin A protein.It has the characteristics of
> forming dimer at pH<6.5 and tetramer at pH>6.5. How is this pH affecting the
> formation of oligmers.
> 
>               hope you will help me
> 
> 
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