How would a classical reduction and alkylation step (denaturing conditions,
DTT, iodoacetic acid) prior to protein digestion affect a sulfated tyrosine?
Any input is appreciated, Kristine
Kristine Swiderek
Assoc. Research Director
Department of Protein Biochemistry
ZymoGenetics, Inc.
1201 Eastlake Ave. E
Seattle, WA 98102
Phone: (206)515-4901
Fax: (206)442-6608
e-mail: swiderek@zgi.com