Talk:Bovine serum albumin

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Above undated message substituted from Template:Dashboard.wikiedu.org assignment by PrimeBOT (talk) 16:09, 16 January 2022 (UTC)

607 + 18 = 607?
* Number of amino acid residues: 607 ... An 18-residue signal peptide is cut off from the precursor protein upon secretion, hence the precursor has 607 amino acid residues and a molecular weight of 66.4 kDa.

I think there is something amiss in the above excerpt from the article. If there is a precursor from which 18 residues get cut off and 607 residues remain, the precursor should have 625 residues. --143.50.93.42 (talk) 19:01, 19 October 2010 (UTC)


 * Good catch. I have added a table to the article which describes the processing of BSA (607 →589→ 585 AAs) and corrected the weight of the mature protein (66,776 Da).  Boghog (talk) 21:08, 17 December 2010 (UTC)

Sources?
For the "Properties" section, what's the source? The 607 amino acid residues/molecule count appears to be in the Hirayama 1990 article because http://www.friedli.com/research/PhD/chapter5a.html lists 607 amino acids and gives Hirayama as a source. However, notice that the book Dairy Technology: principles of milk proteins and processes lists the amino acid count as 582, three less than the apparently mature protein (according to Wikipedia). See the table here: http://books.google.com/books?id=zdn2bMRhZc4C&pg=PA83&lpg=PA83&dq=%22Table+2.18+Properties+of+some+milk+proteins%22&source=bl&ots=Hdx6DHPZmJ&sig=M8PDHWdZi01Dg1CwyH06B_adzEY&hl=en#v=onepage&q=%22Table%202.18%20Properties%20of%20some%20milk%20proteins%22&f=false

So, where did the initial source on BSA amino acids come from? 67.132.105.128 (talk) 16:24, 9 June 2011 (UTC)


 * The source of the BSA amino acids comes from UniProt . You are correct that the amino acid count of the mature protein is 583, not 585.  I was assuming (see above) that the Mature protein =  Full length precursor – Signal peptide – Propeptide  (607 – 18 – 4 = 585).  But apparently there are two additional amino acids (residues 23 and 24) that are also cleaved from the N-terminus of the protein so that the mature protein is 607 – 18 – 4 – 2 = 583 amino acids in length.  This error has now been fixed in the article. Thanks for spotting this. Boghog (talk) 09:00, 22 October 2011 (UTC)


 * The text still tells us it should be 585 and the table does not explain why the sum does not add up. 217.119.234.165 (talk) 11:19, 29 August 2012 (UTC)
 * . The table in the article explains why the total is 583. Boghog (talk) 21:14, 29 August 2012 (UTC)

Assessment comment
Substituted at 10:07, 29 April 2016 (UTC)