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A. Amfoter Properties of Protein (From Egg) Testing
A. Amfoter Properties of Protein (From Egg) Testing
Protein Denaturation
a. Denaturation causes by acetic acid addition
5 mL protein solution
b. Denaturation
Heated incauses
waterby heating
bath in 5 minutes
Observed the changes in precipitation
2-3 mL
Observation of protein solution
result
Entered into test tube
Heated until 1 minute
Turbid solution (White flake)
Cooled down
Distributed
Part 1 Part 2
3 mL of aquadest
Color changes
Test tube I Test tube II
3 mL of NaOH 0,1 M 2-3 mL protein solution
3. Precipitation of Protein
a. Precipitation of Protein with ammonium sulphate
3-4 mL of protein solution
1 mL of HNO3 concentrated
Shake again
Added 1 mL HNO3 concentrated
More precipitate
Test tube II
1 mL of HCl concentrated
1-1,5Added CuSO4
mL protein 0,1 M
solution 1-1,5Added PbSO4
mL protein 0,1 M
solution
Dissolve
Pouredprecipitate
into test tube Dissolve
Pouredprecipitate
into test tube
Added ZnSO4 drop by drop Added FeSO4 drop by drop
while shaking it while shaking it
Blue precipitate Blue precipitate
4. Protein3. Added
color ZnSO4 0,1 M
reaction 3. Added FeSO4 0,1 M
Dissolve
a. Biuret precipitate
reaction Dissolve precipitate
3 mL protein solution
Yellow solution
Cooled
3 mL protein solution
Added
c. Ninhydrin ammonia drop by drop
reaction
Set the pH until pH = 7
Orange
Takensolution
1 mL
Put in a test tube
Added 10 drops of ninhydrin 0,2%
Heated the solution mixture at 100˚C for 10 minutes
Observed the color changes that occur
Observation Result
d. Millon reaction
2 mL protein solution
Put in a test tube
Added 1 mL of reagent Millon
Heated the solution mixture
Yellow solution
Cooled with water
Added 1 drop of 1% NaNO2 solution
Reheated precipitate or solution
e. Hopke-Cole reaction
Orange solution
3 mL protein solution
Put in a test tube
Added 1 drop of dilute formaldehyde
Added 1 drop of mercuriculphate reagent
Added 1 mL of concentrated H2SO4 through the filted
tube wall
Heated the solution mixture at 100˚C for 10 minutes
Observed the color changes that occur
Formed 2 layers
5. Protein hydrolysis (the for
and test upper field shows a purple ring and if it’s
sulfur
shaken the whole solution become purple)
1 mL protein solution