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(Pre-Ls) Proteins - Fernandez
(Pre-Ls) Proteins - Fernandez
Pre-Laboratory Sheet
Proteins
Fernandez, Amira Marie M. 09/02/2023
Objectives:
1. Outline several chemical properties of amino acids and proteins.
2. Describe the effects of several denaturing agents on a protein sample.
3. Differentiate amino acids through their reactions with specific reagents.
Study Questions:
1. Given the following polypeptides:
Polypeptide A: R–L–Y–E– K–I–I– M– G–F–H–W
Polypeptide B : F–H–C–C– T –W–M– E–D–Y– F
Write the corresponding 3- letter abbreviation of the amino acids in each polypeptide.
Polypeptide A: Arg - Leu - Tyr - Glu - Lys - Ile - Ile - Met - Gly - Phe - His - Trp
Polypeptide B: Phe - His - Cys - Cys - Thr- Trp - Met - Glu - Asp - Tyr-Phe
2. Complete the table below by writing (+) for a positive result and (-) for a negative result
if the given tests are done
Test A B Test A B
Biuret + + Sakaguchi + -
Xanthoproteic + + FeCl3 + +
Hopkins-Cole + +
3. What is the isoelectric point? How is its principle applied in the preparation of cottage
cheese (kesong puti)?
The isoelectric point (pI) is the pH at which a particular molecule carries no net
electrical charge. It is the pH where a specific molecule does not move in a specific
electric field, indicating that it is at this pH that the total charge of the molecule is
neutral. When casein has an isoelectric point of 4.6 (the casein pH value), which is
attained during cottage cheese processing, the casein is able to separate from the liquid
and cluster together.
UNIVERSITY OF SANTO TOMAS
THE PONTIFICAL AND ROYAL CATHOLIC UNIVERSITY OF THE PHILIPPINES
COLLEGE OF NURSING
Test Name of the group Amino acid identified Positive visible result