Reducer in Cleavage cocktail

[peptidenoob]

If anyone has any experience of using DTT versus EDT in their cleavage cocktails, please let me know. I would like to know the pros and cons of using DTT versus EDT and the percentage you use it in the cocktail. Thank you!

[molecule2005]

Hey there peptide!

As you may know, DTT and EDT are added to prevent disulfide formation.


I just found a reference that may be of interest to you!:

Alkaline conditions are known to cause decomposition of proteins, especially peptide bond cleavage and disulfide degradation.

In the absence of 0.1% DTT, the disulfide bonds of the proteins are decomposed by alkaline and the cleavage of the peptide bonds are less obvious, possibly because the conformation of the proteins are partially retained until the full decomposition of disulfide bonds.
[Only registered users see links. ]

As for EDT, it is usually used at 3% from the references I have seen.

I would read [Only registered users see links. ]
as it is a great peptide PDF!! It even covers peptide cleavage cocktails

[peptidenoob]

thank you, I'll check out the links