I received nary a response to my question about cleavage of an expressed
protein at an FS bond--my understanding (and I don't have a reference for
this) is that FS is sensitive to (either) acid or base. I would like to
understand the chemical mechanism--and maybe we'll be able to avoid losing
the protein product. Does anyone have a reference?
Other acid labile bonds are DP, DG, GP and base labile bonds, TP, RP,
and NG. I have ST and FS on my list set aside--are they sensitive to
either base or acid?
Thanks for any help,
Deb
Deb McMillen
Institute of Molecular Biology
University of Oregon
Eugene OR 97403