I plan to run a lab which compares the impacts of ethanol and methanol, in varying concentrations, on the denaturation of whey protein.

Change in water solubility is a good indicator of the degree of denaturation in a protein, but online research doesn't seem to be showing any exceedingly simple method of quantifying a change in solubility. Can protein precipitation be used to measure solubility? If so, I have access to a centrifuge, ammonium sulfate and just about any other chemical compound. Are there any better methods, altogether?

Is change in solubility the only factor which may reflect denaturation? Thank you

  • How do you plan to actually measure the protein? – BPinto Dec 6 at 3:03
  • By mass scale. I need a way to find the solubility of the protein solution, as in solution of saturation. – John Toff Dec 6 at 3:06
  • How pure is your sample? – BPinto Dec 6 at 4:40
  • I’m varying the samples by solution of ethanol or methanol (Ex 1:1 ethanol/water ratio). – John Toff Dec 6 at 4:56
  • Mass of protein is kept as a constant, as well as volume of solution – John Toff Dec 6 at 4:57

Your Answer

By clicking "Post Your Answer", you acknowledge that you have read our updated terms of service, privacy policy and cookie policy, and that your continued use of the website is subject to these policies.

Browse other questions tagged or ask your own question.