I would like to know when a protein have a site of glycosylation.
Does anybody know if its migration in gel SDS is more quickly ?
My protein have a molecular weight of 51 kDa.
With a gel she has a molecular weight of 40 kDa.
Does anybody know the phenomenon ?
Thanks to give me explanation and bibliographic references.
Sophie
Paris France.
christophe.guenin at hol.fr
