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

  • $\begingroup$ How do you plan to actually measure the protein? $\endgroup$ – BPinto Dec 6 '18 at 3:03
  • $\begingroup$ By mass scale. I need a way to find the solubility of the protein solution, as in solution of saturation. $\endgroup$ – John Toff Dec 6 '18 at 3:06
  • $\begingroup$ How pure is your sample? $\endgroup$ – BPinto Dec 6 '18 at 4:40
  • $\begingroup$ I’m varying the samples by solution of ethanol or methanol (Ex 1:1 ethanol/water ratio). $\endgroup$ – John Toff Dec 6 '18 at 4:56
  • $\begingroup$ Mass of protein is kept as a constant, as well as volume of solution $\endgroup$ – John Toff Dec 6 '18 at 4:57

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