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Analysis of Amino Acids and Small Peptides

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Characterization of Proteins

Part of the book series: Biological Methods ((BM))

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Abstract

Proteins are composed of amino acids, and the nature and composition of the various constituent amino acids confer upon the protein its characteristic properties. Of even greater importance is the order in which the constituent amino acids are arranged in the protein molecule and the tertiary structure the protein molecule may adopt, although we may at this stage be unable to relate structure to protein function. Thus there are two different analyses to be performed: (1) the proportions of the various naturally occurring ammo acids that are present in a given protein, and (2) the determination of the order in which the constituent amino acids are arranged in the protein molecule. Alternatively, the straight amino acid composition of proteinaceous material can provide information as to the source of a particular food for human consumption or animal feed, or indicate the nature of a protein from the constituent amino acids present, e.g., whether the protein is fibrous or globular in character. Thus amino acid analysis is an important tool in the biochemists armory, indeed one that is undertaken routinely on a day-to-day basis.

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Authors
  1. Colin Simpson
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Editor information

Editors and Affiliations

  1. Pafra Ltd., Cambridge, UK

    Felix Franks

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© 1988 Humana Press Inc.

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Simpson, C. (1988). Analysis of Amino Acids and Small Peptides. In: Franks, F. (eds) Characterization of Proteins. Biological Methods. Humana Press. https://doi.org/10.1007/978-1-59259-437-5_10

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  • DOI: https://doi.org/10.1007/978-1-59259-437-5_10

  • Publisher Name: Humana Press

  • Print ISBN: 978-0-89603-109-8

  • Online ISBN: 978-1-59259-437-5

  • eBook Packages: Springer Book Archive

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