Amino Acid Analysis Protocols (Methods in Molecular Biology by Cooper C., Packer N.

By Cooper C., Packer N.

Proteome platforms Ltd, North Ryde, Australia. Describes quite a few amino acid research options and the way every one method can be utilized to respond to particular biologic questions.

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A. Seal the vial as rapidly as possible following use. b. Wrap Parafilm® tightly around the top of the vial. c. Place the vial in a well-sealed desiccator. d. Although it has not been proven necessary, it may be useful to protect the vial from light with aluminum foil. e. If the vial is refrigerated or frozen, this may extend the life of the reagent. However it is imperative that the vial and the desiccator be warmed to room temperature before opening to prevent condensation of moisture. In addition, storage at subambient temperature often results in significant precipitation that may require sonication to resolubilize.

6. Tsai, L. , Lu, H. , Kenney, W. , Curless, C. , Klein, M. , et al. (1988) Control of misincorporation of de novo synthesized norleucine into recombinant interleukin–2 in E. coli. Biochem. Biophys. Res. Commun. 156, 733–739. 7. , Violand, B. , Dorward-King, E. , Workman, W. , Jung, P. , and Kane, J. F. (1989) Biosynthesis and incorporation into protein of norleucine by Escherichia coli. J. Biol. Chem. 264, 531–539. 8. Kivirikko, K. , and Pihlajaniemi, T. (1992) Hydroxylation of proline and lysine residues in collagens and other animal and plant proteins, in Posttranslational Modifications of Proteins (Harding, J.

Preparation of the Macrospin column (sample 50–150 µ L) 1. The macrospin columns should be prepared basically as suggested by the manufacturer (2), except that we have introduced several more washes to better equilibrate the columns. In brief, tap the column gently to recover the gel material at the bottom of the column. Hydrate the gel with 500 µL of HPLC-grade water for 15 min at room temperature (see Note 6) and then centrifuge the column for 4 min at about 2000g to equilibrate the column. 2.

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