I have been using the method of glutaraldehyde cross-linking to determine
the oligomerization state of a protein under different conditions. Does
anyone know if the cross-linking reaction is inhibited at any pH,
particularly extreme pHs?
Also, if anyone knows a good reference article for this technique,
preferably including suggestions of the best reaction conditions to use, I
would appreciate being pointed toward it.
Please reply to my e-mail address as well as to the newsgroup. Thanks in
University of Lausanne
e-mail: Pauline.Bariola at ibpv.unil.ch