14 September 2014 2 6K Report

I understand that the stainability of a protein with coomassie depends on the amino acid composition of the protein - how pronounced is this effect and is there a way to somehow introduce a correction factor in densitometry based on the known sequence and the amount of basic amino acids? (It seems that the arginine and lysine content is especially relevant).

Could anyone point me to some papers concerning this issue or could share experience?

Thanks in advance!

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