Chemical cleavage at aspartyl residues for protein identification.

  title={Chemical cleavage at aspartyl residues for protein identification.},
  author={A J Li and Raymond C. Sowder and Louis E. Henderson and Stephen P Moore and David J Garfinkel and R J Fisher},
  journal={Analytical chemistry},
  volume={73 22},
An alternative method to enzymatic digestion for protein identification by mass spectrometry has been developed that is based on chemical cleavage by formic acid. This method was tested on gel-purified apomyoglobin and BSA, as well as unknown proteins that cofractionate with Tyl-virus-like particles from Saccharomyces cerevisiae. Cleavage at aspartyl residues was found to be efficient and specific, and this specificity of cleavage lent itself easily to database searches. Parallel digestions… CONTINUE READING

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