Fundamentals of Protein Chemistry - Duke University

Fundamentals of Protein ChemistryAmino Acid and Peptide ChemistryTranscription and TranslationPost-Translational ModificationsClassical Analytical MethodsIn-Gel ProteolysisAmino Acids are the Basic Structural Units of ProteinsNames, Abbreviations, and Properties of The Twenty Amino AcidsNameSide Chain pKapI Twenty Amino Acid Side Chains Vary SignificantlyThe twenty naturally occurring amino acids that make up proteins can be grouped according to many criteria, including hydrophobicity, size, aromaticity, or Acids are Linked by Amide Bonds to Form Peptide ChainsAcid-Base Chemistry in Protein CharacterizationThe net charge of a peptide or Protein at any pH depends on the combined pK values for its amino acids and terminal = pK +

For efficient digestion, [protein] of >0.025 μg/mL is required. (Final volume = 4x the volume of urea added)-adjust as necessary. 3. Reduction and alkylation of cysteines: Add 5 μL (or 1/10 volume) of 45 mM DTT. Incubate at 50°C for 15 min. Cool to room temperature. Add 5 μL of 100 mM iodoacetamide.

Tags:

  Reduction, Protein, Digestion, Alkylation

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