Citraconylation has a significant 'off' rate at pH8 where digestion occurs
so over a prolonged period, cleavage at lysines may occur. Perhaps better
to use the more stable maleylation (maleic anhydride). To reverse this
blockage, you'll need pH 2-3 rather than 5.
Len
>
>Lowell's citraconylation method would seem to be a good option but I must
>mention that I have , in the distant past, tried this approach in-gel and
>had trouble achieving complete blocking of the lysines, there were still
>some digestion products of lysine cleavage.
*********************************************************************
Dr Len C. Packman
Assistant Director of Research
Protein and Nucleic Acid Chemistry Facility
Department of Biochemistry
University of Cambridge
80 Tennis Court Road
Old Addenbrookes Site
Cambridge, CB2 1GA, UK
Tel: +44 (1223) 333639 (including answerphone)
FAX: +44 (1223) 766002
e-mail: lcp2@mole.bio.cam.ac.uk
Visit my WWW page at http://www.bio.cam.ac.uk/proj/adr/PNAC/pnac.html