Chemical deamidation

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The Department of Biochemistry and Biophysics, The University of North Carolina Chapel Hill, NC (1)

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Revisiting the effect of trypsin digestion buffers on artificial deamidation

Deamidation of asparagine and glutamine residues occurs spontaneously, accelerated by adjacent amino acid residues and influenced by pH, temperature, and incubation time. Standard proteolytic digestion induces significant deamidation, which is especially problematic in bottom-up proteomic studies. T...

ORGANISM(S): Mus musculus (Mouse)

2025-03-11 | PXD054603 | Pride