Dear Amro,
the very first thing is that you are very close to your pI (7.8) which
should preferably be avoided as it will cause the charge neutralization and
your protein will become more hydrophobic. My first suggestion will be to
skip the pH value in the range of +/-1 from your pI. it will help
hallo every body, i face problem with protein when i make gel filtration or
concentrate my protein . i notice sever aggregation . i use only glycerol as
additives to 50 mM TRIS and 150 mM NaCL ; PH 8 . my IP is 7.8 . any suggestions.
best regards
Amr
check this article its quite useful
http://www.ncbi.nlm.nih.gov/pubmed/12711344
On Wed, Jul 4, 2012 at 4:09 PM, amro selem amro_selem2...@yahoo.com wrote:
hallo every body, i face problem with protein when i make gel filtration
or concentrate my protein . i notice sever aggregation . i use
