Polymerizing Actin Protein

Actin protein polymerization graphical abstract


Globular G-actin protein polymerizes into filamentous F-actin when supplemented with KCl and MgCl2. F-actin can be stored at 4°C for several weeks with the addition of an antibacterial agent such as 0.05% sodium azide.  As F-actin is relatively stable in comparison to G-actin, actin is preferably stored in its polymerized form. Adenosine triphosphate (ATP) and dithiothreitol (DTT) must also be included and the pH range kept between 6.5 and 8.5.