I am trying to detect if a protein that we have isolated is glycosylated or
not. I recently bought the Glyco Trak Kit (Oxford..) and I have used it with
some success. However, I still need to add a positive and a negative control
to my experiment. I tried beta-casein from bovine milk (SIGMA as well as
fibrinogen (SIGMA) and both appear to be glycosylated. Calling SIGMA to make
sure that these two were indeed glycosylated didn't work,...they couldn't tell
me. They couldn't recommend a non-glycosylated protein to be used as a
standard either. Can anyone here help me! If you would have to pick two
proteins, a glycosylated control and a non-glycosylated control, which ones
would you think I should use?
Your help will be appreciated,
Sincerely
Aida M. Cancel
Dairy Breeding Research Center
The Pennsylvania State University
University Park, PA 16802
