A Biochemical Study of Noncovalent Forces in Proteins Using Phycocyanin from Spirulina
Document Type
Article
Publication Date
11-1-2000
Journal / Book Title
Journal of Chemical Education
Abstract
Protein tertiary structure is maintained by noncovalent forces. These forces are disrupted by simple environmental changes (increasing temperature, pH, or adding denaturants) but are not always simple to observe. This experiment, suitable for all levels of undergraduate biochemistry laboratories, uses absorption spectroscopy to monitor the denaturation of a pigmented protein. The protein, phycocyanin, contains a covalently attached pigment whose visible spectrum is sensitive to changes in protein environment. The experiment can be done in one or two 3-hour lab periods. The first session isolates the protein from cyanobacteria capsules and the second session studies the denaturation of the protein.
DOI
10.1021/ed077p1458
Montclair State University Digital Commons Citation
Heller, Barbara A. and Gindt, Yvonne, "A Biochemical Study of Noncovalent Forces in Proteins Using Phycocyanin from Spirulina" (2000). Department of Chemistry and Biochemistry Faculty Scholarship and Creative Works. 540.
https://digitalcommons.montclair.edu/chem-biochem-facpubs/540
