Abstract
An important step in the characterisation of a new protein is the determination of its primary structure. If the protein is simply hydrolysed, the amino acids can be separated by chromatography and quantified. This gives the amino acid composition, but not the sequence. For this, the amino acids need to be removed one at a time. The classical way to do this is Edmandegradation.
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© 2007 Springer
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Buxbaum, E. (2007). Protein sequencing. In: Fundamentals of Protein Structure and Function. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-68480-2_4
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DOI: https://doi.org/10.1007/978-0-387-68480-2_4
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-26352-6
Online ISBN: 978-0-387-68480-2
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