Given a protein sequence, the amino acid composition can be determined by counting the number of residues of each type. Then a molecular weight can be calculated by summing the molecular weights of the individual amino acid residues, taking into account the loss of one H2O molecule per peptide bond. Table 1 lists the molecular weights of the twenty amino acids and water. This approach assumes that the protein has not been covalently modified. Because of extensive glycosylation of some proteins, this approach can significantly underestimate the actual molecular weight. With the pKa values of Table 1, it is possible to calculate the theoretical charge of a protein at a given pH by summing the charges of the amino acid side chains and of the amino terminus and carboxyl terminus. By performing this calculation over a pH range, one obtains a theoretical titration curve and an isoelectric point (the pH at which the protein hasanetchargeof zero). This method assumes that all normally titratable groups are accessible to water, and that all side chains have the intrinsic pKa values listed in Table 1. This assumption is not completely correct, and consequently, the theoretical isoelectric point may differ from the experimentally determined value. Figure 1 shows the calculated titration curve for pancreatic ribonuclease: the calculated isoelectric point is 8.2, whereas the measured value is 9.6 (Lehninger, 1977). The calculation of extinction coefficients (Gill and von Hippel, 1989) is performed in much the same way as that of the isoelectric point Individual residues are treated as if they are free amino acids, and the overall extinction coefficient is calculated as the sum of the extinction coefficients of the residues. The same basic assumption is made: Residues are assumed to be in typical environments and not to show unusual absorption due to their local environments. In the case of the extinction coefficient, however, this assumption seems to be generally acceptable; calculated extinction coefficients are typically within a few percent of the experimentally determined value, and errors of more than 15% are rare (Gill and von Hippel, 1989).
Separation and partial characterization of guinea-pig caseins
