I remember some old papers in which the intensity of Coomassie
Brilliant Blue (CBB) stained SDS-PAGEs were analyzed. Some amino acids
in particular bound CBB much more than others. I guess that this is the
most predominant reason for the fact, that protein-stain intensity (on
the same gel) is not proportional to the length of the protein.
Does anybody know of any new papers/reviews describing this. In
particular I am interested in papers describing some way of estimating
the relative CBB-stain intensity from amino acid composition.
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Kresten Lindorff Larsen
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