minnstate.edu/d2lle/content/4332018/viewContent)360778us/view Experiment 3 Pre-L
ID: 146276 • Letter: M
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minnstate.edu/d2lle/content/4332018/viewContent)360778us/view Experiment 3 Pre-Laboratory Assignment Name: 1) Each individual must turn in a copy to the D2L drop box. 2) Copy and Paste into a new document. Do not include background, procedure, etc. 1. Prepare a table summarizing three of the major proteins (plus lysozyme and avidin) in hen egg white. This should include their names, pl values, relative abundance, and MW values. Use a proper article resource. Here is one suggestion: Desert, et. al (2001) "Comparison of Different Electrophoretic Separations of Hen Egg White Proteins," lournal of Aricultural and Food Chemistry, 49(10), pp 4553-4561. Some proteins vary in pl and MW values; you may list a range. (1 pt) Name pl MW Relative Abundance Avidin 2. You will be precipitating proteins at two different pH values. Using the pl values you found, predict which, if any, proteins listed above will precipitate in this week's experiment (Hint: Read through the procedure). Justify your choice with specific protein names and pl values. (2 pts) 3. Lysozyme can also be selectively precipitated using ammonium sulfate precipitation (we will not be using this technique). Besides being precipitation methods used to purify proteins, describe one way in which the isoelectric and ammonium sulfate precipitation are similar, and one way in which they differ (2 pts) PrintExplanation / Answer
Name pI Molecular weight Realtive abundance
Lysozyme 11.35 14.3 kDa 3.4%
Avidin 10-10.5 66-60 kDa 0.05%
Ovalbumin 4.5 42.7 kDa 54%
Ovotransferrin 6.1 76kDa 12%
Ovomucin 4.5-5 254kDa 3.5%
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