Deamidation of -Asn-Gly- sequences during sample preparation for proteomics: Consequences for MALDI and HPLC-MALDI analysis.

@article{Krokhin2006DeamidationO,
  title={Deamidation of -Asn-Gly- sequences during sample preparation for proteomics: Consequences for MALDI and HPLC-MALDI analysis.},
  author={Oleg V Krokhin and Mihaela Antonovici and Werner E Ens and John A. Wilkins and Kenneth G. Standing},
  journal={Analytical chemistry},
  year={2006},
  volume={78 18},
  pages={6645-50}
}
We find that peptides containing -Asn-Gly- sequences typically show approximately 70-80% degree of deamidation after standard overnight (approximately 12 h) tryptic digestion at 37 degrees C. This emphasizes the need for more detailed information about the deamidation reaction in -Asn-Gly- sequences, in which two deamidated species are produced, one… CONTINUE READING