Boiling reduces glycan detection on glycoproteins

Moran Frenkel-Pinter, Chen Raz, Ehud Gazit, Daniel Segal

Research output: Contribution to journalArticlepeer-review


Glycobiology is emerging as a primary field of interest for biological research. As such, it is crucial to develop and improve tools for the study of sugar-modified biomolecules. Many research endeavors in the field of protein glycobiology involve boiling of proteins in sample buffer for 5-10 minutes prior to gel
electrophoresis and their further characterization. Here we examined the effect of boiling purified glycoproteins, as well as a mixture of protein lysate, in sample buffer on their sugar content and found that prolonged boiling partially reduces detection of certain glycans, such as of the cytoplasmic OGlcNAc. This should be taken into consideration when characterizing glycans using common assays.
Original languageAmerican English
Pages (from-to)4-8
Number of pages5
JournalCIBTech Journal of Bio-Protocols
Issue number1
StatePublished - 2016


  • Boiling
  • Glycoproteins
  • N-Linked Glycans
  • O-Linked Glycans
  • Sample Buffer


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