Can electromagnetic fields influence the structure and enzymatic digest of proteins? A critical evaluation of microwave-assisted proteomics protocols

This study reevaluates the putative advantages of microwave-assisted tryptic digests compared to conventionally heated protocols performed at the same temperature. An initial investigation of enzyme stability in a temperature range of 37–80 °C demonstrated that trypsin activity declines sharply at t...

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Detalles Bibliográficos
Autores principales: Damm, Markus, Nusshold, Christoph, Cantillo, David, Rechberger, Gerald N., Gruber, Karl, Sattler, Wolfgang, Kappe, C. Oliver
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3484400/
https://www.ncbi.nlm.nih.gov/pubmed/22889711
http://dx.doi.org/10.1016/j.jprot.2012.07.043

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3484400/
https://www.ncbi.nlm.nih.gov/pubmed/22889711
http://dx.doi.org/10.1016/j.jprot.2012.07.043

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