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The Complete Enzymic Hydrolysis of Crosslinked Proteins

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Protein Crosslinking

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 86))

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Abstract

Procedures used for the complete enzymic hydrolysis of proteins are reviewed. The successful application of complete enzymic hydrolysis in the detection of naturally occurring isopeptide crosslinks and various other types of chemically introduced crosslinks is described. The method may fail if the level of crosslinking is too high, or if crosslinking is accompanied by racemization. Although it is usual to cleave disulphide cross-links prior to enzymic digestion, the necessity for this in all cases is questioned.

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Author information

Authors and Affiliations

  1. Division of Protein Chemistry, C.S.I.R.O., Parkville, Vic., 3052, Australia

    Brian Milligan & Leo A. Holt

Authors
  1. Brian Milligan
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  2. Leo A. Holt
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Editor information

Editors and Affiliations

  1. Western Regional Research Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Berkeley, California, USA

    Mendel Friedman

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© 1977 Springer Science+Business Media New York

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Milligan, B., Holt, L.A. (1977). The Complete Enzymic Hydrolysis of Crosslinked Proteins. In: Friedman, M. (eds) Protein Crosslinking. Advances in Experimental Medicine and Biology, vol 86. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-9113-6_19

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  • DOI: https://doi.org/10.1007/978-1-4757-9113-6_19

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-9115-0

  • Online ISBN: 978-1-4757-9113-6

  • eBook Packages: Springer Book Archive

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