Going in a different direction with my reply here.
Is your pI close to your current buffer ? Move at least one unit away from the theoretical pI.
Do you have a friend with a real time pcr machine ? Then get some sypro orange and check out the thermal stability of your protein under various conditions. Google for thermal melt Ericsson or Greg Crowther you'll get a paper (actually these are two different papers).
Jürgen
......................
Jürgen Bosch
Johns Hopkins Bloomberg School of Public Health
Department of Biochemistry & Molecular Biology
Johns Hopkins Malaria Research Institute
615 North Wolfe Street, W8708
Baltimore, MD 21205
Phone: +1-410-614-4742
Lab: +1-410-614-4894
Fax: +1-410-955-3655
http://lupo.jhsph.edu
On Oct 12, 2012, at 12:52, "Vitali Stanevich" <[log in to unmask]> wrote:
> Hi,
>
> Sorry for off-topic question.
>
> Does anyone have experience of the stabilisation of water-soluble proteins by detergents? Protein I'm working with is definitely water-soluble and has high yield, but, unfortunately, not very stable. Especially during concentration. So, we thought that adding some detergents may one of the ways to stabilise protein.
>
> So, did anyone do it before or may be know published examples? Any suggestions on the detergent type/concentration would be welcome.
>
> Thanks,
> Vitali
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