Dear Buddies,
I truly appreciate many of you are so kind to spend your time in
replying my email with a variety of suggestions regarding this strange
problem. Most of you have pointed to oxidation damage. We tested
quickly but high concentrations of DTT or TCEP including EDTA and/or
glycerol seem to improve one of three proteins in our hands while
other two are still the same. We are testing different factors, such
as pH, salt concentration, detergents, additives and even temperature
(Low temp is not good?). Whether it is intrinsic property of our
proteins requires further experiments. I hope to write back as soon as
we have clear conclusions. Many thanks again for sharing your
priceless experiences.
Cheers
Aidong
Aidong Han, Ph.D
Department of Biomedical Sciences
School of Life Sciences
Xiamen University
Xiamen, Fujian 361005
China
Phone: 0592-218-8172 (O)
0592-218-8173 (L)
Web: http://life.xmu.edu.cn/adhanlab/
