Assessing and Improving Protein Sample Quality

Raynal, Bertrand; Brule, Sebastien; Uebel, Stephan; Knauer, Stefan H.

doi:10.1007/978-1-0716-1197-5_1

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Assessing and Improving Protein Sample Quality

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Uebel, Stephan
Scientific Service Groups, Max Planck Institute of Biochemistry, Max Planck Society;

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Citation

Raynal, B., Brule, S., Uebel, S., & Knauer, S. H. (2021). Assessing and Improving Protein Sample Quality. In Protein-Ligand Interactions: Methods and Applications (pp. 3-46). HUMANA PRESS INC. doi:10.1007/978-1-0716-1197-5_1.

Cite as: https://hdl.handle.net/21.11116/0000-000C-289D-7

Abstract

One essential prerequisite of any experiment involving a purified protein, such as interaction studies or structural and biophysical characterization, is to work with a "good-quality" sample in order to ensure reproducibility and reliability of the data. Here, we define a "good-quality" sample as a protein preparation that fulfills three criteria: (1) the preparation contains a protein that is pure and soluble and exhibits structural and functional integrity, (2) the protein must be structurally homogeneous, and (3) the preparation must be reproducible. To ensure effective quality control (QC) of all these parameters, we suggest to follow a simple workflow involving the use of gel electrophoresis, light scattering, and spectroscopic experiments. We describe the techniques used in every step of this workflow and provide easy-to-use standard protocols for each step.