Contents
The course includes the structures, properties, production and application of proteins. Laboratory work involves fermentation of bacteria and the purification and characterisation of proteins by techniques including chromatographic, electrophoretic, physico-chemical and immunochemical methods. Participants will be able to attain the knowledge and experience needed to prepare and characterise proteins by the most recent biotechnological methods.
Topics covered in the course include introductions to protein synthesis, enzymes, protein structure and fermentation; separation methods (bacterial cell lysis, centrifugation, precipitation, ion-exchange and affinity chromatography, electrophoresis, gel filtration), characterisation of proteins (gel electrophoresis, determination of molecular weight, isoelectric point, amino-acid composition and sequence, determination of enzyme activity); immuno-characterisation of proteins.
Text-books
R.K.Scopes: "Protein Purification Principles and Practise".
Evaluation
1 written examination (13 scale)
ECTS-credits
10
Semester
Spring