It’s important to understand the quality of a protein sample before using it. Still, many researchers overlook this. Instead of analyzing a protein’s quality first, many scientists jump straight into experiments. Some researchers believe that testing the quality of proteins is too time-consuming, uses up too much of a sample or is even unnecessary. Ultimately, none of these beliefs are true, as long as scientists use the best approach. Moreover, running analysis on proteins that don’t match expectations is a waste of time and money. Poor proteins can even create flat out-wrong results.
With Tycho, it only takes 10 microliters and 3 minutes to check a protein for proper folding. Measuring fluorescence changes in a protein as increasing temperature is applied reveals if a protein stayed folded in a sample. Tycho can be used for other applications, including checking the similarity between batches of proteins made. It can also be used to test the quality of a protein after storage. Tycho provides a quick check on functionality by performing a label-free thermal shift assay and can even measure the concentration of a sample compared to a reference of known concentration. Researchers use Tycho to monitor the effects of storage conditions or buffers on the quality of their protein samples.
Consider Tycho for a quick check of your protein’s quality before you get all tied up in your experiments. Besides giving you valuable information about the quality of your protein samples you’re working with, it could save you a ton of time and effort by not repeating experiments.