Lidstrom:Reducing Agents: Difference between revisions
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** the most popular reducing agent for proteins ([http://csbi.mit.edu/instrumentation/Reducing%20Agents.pdf citation]) | ** the most popular reducing agent for proteins ([http://csbi.mit.edu/instrumentation/Reducing%20Agents.pdf citation]) | ||
* b-ME (β-mercaptoethanol) | * b-ME (β-mercaptoethanol) | ||
* TCEP | ** foul odor, liquid | ||
** more expensive | ** widely used in prior to 1970 before being replacing by DTT ([http://csbi.mit.edu/instrumentation/Reducing%20Agents.pdf citation]) | ||
* TCEP (tris(2-carboxyl)phosphine) | |||
** more expensive | |||
** lacks odor ([http://csbi.mit.edu/instrumentation/Reducing%20Agents.pdf citation]) | |||
** stronger reducing capacity and decreased probability of oxidation in air ([http://csbi.mit.edu/instrumentation/Reducing%20Agents.pdf citation]) | |||
== Misc == | == Misc == | ||
Revision as of 13:40, 24 April 2014
Why are reducing agents used?
What reducing agents are commonly used?
- DTT
- the most popular reducing agent for proteins (citation)
- b-ME (β-mercaptoethanol)
- foul odor, liquid
- widely used in prior to 1970 before being replacing by DTT (citation)
- TCEP (tris(2-carboxyl)phosphine)
Misc
- Side by Side comparison, DTT VS TCEP
- TCEP is not very stable in phosphate buffers, especially at neutral pH.
- Effective pH range is 1.5 to 8.5.
