Biochem - Protein Characterization and Purification Flashcards
What type of protein has covalently linked a-amino acids?
polypeptides
What is a cofactor?
a functional non-amino acid that is bound to proteins
Are cofactors organic or inorganic?
they can be either
What is an example of a cofactor?
inorganic: metal ions
organic: vitamins
What are coenzymes?
organic cofactors
What is an example of a coenzyme?
- NAD+ in lactase dehydrogenase
- vitamins
What are prosthetic groups?
covalently attached cofactors
What is an example of a prosthetic groups?
heme in myoglobin
Classes of conjugated proteins
- lipoproteins
- glycoproteins
- phosphoproteins
- hemoproteins
- flavoproteins
- metalloproteins
1st step in protein purification
isolate and purify the protein
What is Isopycnic (sucrose-density) centrifugation?
- used for fractionating of DNA, RNA, and proteins
- a mixture of different sized macromolecules is layered on the surface of a gradient whose density increases from top to bottom
What is differential centrifugation?
a separation method where components of a cell are separated based on their density in a centrifuge according to the centrifugal force they experience (low speed vs medium speed vs high speed)
What is the result of differential centrifugation?
a pellet consisting of ribosomes and large macromolecules
What 2 differences do separation techniques rely on?
physical and chemical properties
Examples of protein properties
- solubility
- charge
- size
- affinity for a ligand
- hydrophobicity
What is meant by salting out?
proteins are less soluble at high salt concentrations
How are salt concentration and solubility related?
high salt con = low solubility
What is salting out used to determine?
- different proteins precipitate at different salt concentrations
- salting out can be used to fractionate proteins
What can be used to remove salt?
Dialysis
What interactions does “salting in” supress?
- suppresses the electrostatic protein-protein interactions
- goal of salting in is to INCREASE solubility of proteins
What is the isoelectric point of a protein?
the pH at which the protein has no net charge