[Protein-analysis] effect of pH on oligomerization

sujeeth kumar via proteins%40net.bio.net (by sujeethkumar17 from gmail.com)
Thu Nov 25 13:19:41 EST 2010


 i am working on concanavalin A protein.It has the characteristics of
forming dimer at pH<6.5 and tetramer at pH>6.5. How is this pH affecting the
formation of oligmers.

               hope you will help me

More information about the Proteins mailing list

Send comments to us at biosci-help [At] net.bio.net