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From chemrxiv.org
Revisiting the effect of trypsin digestion buffers on artificial deamidation
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Deamidation of asparagine and glutamine residues occurs spontaneously, is influenced by pH, temperature, and incubation time, and can be accelerated by adjacent amino acid residues. Incubation conditions used for proteolytic digestion in bottom-up proteomic studies can induce significant...
5h ago
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