Bài giảng Basic Food Chemistry - Chapter 2 to 4: Protein analysis

Nội dung text: Bài giảng Basic Food Chemistry - Chapter 2 to 4: Protein analysis

1. Why do we analyse proteins? • Explore how amino acid sequences specify the structure of proteins • How proteins bind to substrates and other molecules to perform their functions. • Understand the function of the protein based on its structure. 12/31/2022 by TDLV 2
2. Protein Characterization • Characterization of proteins and peptides: 3 different processes: 1. Determining the Amino Acid Composition • finding out the amino acids that make up the protein and their number. 2. Determining the Amino Acid Sequence • finding out the sequence of amino acids of the proteins in their order. 3. Determining the Molecular mass of the Protein 12/31/2022 by TDLV 4
3. 12/31/2022 by TDLV 6
4. Chromatography for protein purification 12/31/2022 by TDLV 8
5. Protein purification by chromatography 12/31/2022 by TDLV 10
6. Purification of protein complexes by using a GST- tagged fusion protein 12/31/2022 by TDLV 12
7. SDS PAGE 12/31/2022 by TDLV 14
8. Specific proteins can be detected by Western blotting 12/31/2022 by TDLV 16
9. Determing Primary Structure of an Entire Protein