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Protein Characterisation

Protein characterisation is a broad term which involves creating a profile or fingerprint of the protein molecule’s physical, chemical, and biological properties. Useful spectroscopic techniques include UV/Visible and FTIR spectroscopy and Circular Dichroism to show folding of the protein. However, not all techniques are applicable to all proteins. Membrane proteins are difficult to crystallise, so their three dimensional structures cannot readily be determined.

Understanding the state of a protein in solution and how it behaves under various conditions is important. Under certain solution conditions, proteins tend to aggregate or even precipitate.