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" <[email protected]> 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
