As proteins are amphoteric in nature, they can form salts with both cations and anions. Many ions form insoluble salts with proteins and therefore they are used as precipitating agents for protein. Example: Anions of some acids like phosphotungstic, trichloroacetic acid, picric acid, and so on form insoluble acids with proteins. Heavy metals are used for…
Proteins are amphoteric in nature; that is, they have both acidic and basic properties. In the electric field, their migration depends upon the net charge carried by the molecule. The net charge is influenced by the pH value. Each protein has a specific pI value at which it will not move, because at this point…
Proteins exhibit colloidal properties. They show considerable light-scattering effect in solution and hence result in visible turbidity (Tyndall effect).
Proteins vary in their molecular weight, which, in turn, is dependent on the number of amino acid residues. Each amino acid on an average contributes to a molecular weight of about 110. Majority of protein polypeptides may be composed of 40 to 40,000 amino acids with a molecular weight ranging from 4,000 to 4, 40,000.…
Physical properties Colour and taste: Proteins are colourless and usually tasteless. These are homogenous and crystalline. Shape and size: Proteins range in shape from simple crystalloid spherical structure to long fibrillar structure.