pepsin digestion

From: Jun Ouyang (Jun.Ouyang.B@bayer.com)
Date: Mon Aug 28 2000 - 13:56:03 EDT

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Would any experts out there share experience on pepsin digestion of a protein?
What acid should one use? TFA vs. Acetic acid vs. formic acid, etc. Does pH
play a role in getting numbers of fragments? What incubation temperature
should be used? Incubation duration? And how to quench the reaction?

Thanks very much.

Jun Ouyang
Bayer Corp

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