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)[reply]

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)[reply]

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)[reply]

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)[reply]

The source of the BSA amino acids comes from UniProt P02769. 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)[reply]

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)[reply]

Fixed. The table in the article explains why the total is 583. Boghog (talk) 21:14, 29 August 2012 (UTC)[reply]

Assessment comment

The comment(s) below were originally left at Talk:Bovine serum albumin/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

I think there is a mistake concerning the molecular weight of BSA, in the article this is named to be 66.430 kDa, thus 1000 Dalton too much! It shoukd be 66,43 kDA

Last edited at 14:01, 5 December 2007 (UTC). Substituted at 10:07, 29 April 2016 (UTC)

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