Glycoprotein molecular weight

Human-platelet membranes have been extracted with lithium 3,5-diiodosalicylate, and the soluble glycoproteins separated on O-phosphonocellulose.849 The purified, membrane glycoprotein, molecular weight 100,000, was immunochemically identical to a sample purified from platelet-membrane extract by means of con A-Sepharose affinity chromatography. No further characterization was reported,... 

Miraculin (trade name Mirlin ) Modifies sour into sweet taste. After rinsing the mouth with a solution of miraculin, lemon juice tastes like sweetened lemon juice. Salty, bitter, and sweet tastes are not affected. Tasteless glycoprotein (molecular weight 40,000 -48,000 sugar moiety 14%) isolated from the miracle fruit, i.e. the fruits of Rich-adella dulcifica (Synsepalum dulsificum). 

Yeast cytochrome c peroxidase is carbohydrate-free the other three peroxidases are glycoproteins. Molecular weights are 35,200 for cytochrome c peroxidase, 40,000 for horseradish peroxidase, 41,000 for lignin peroxidase ", and 72,000 for prostaglandin H synthase. Die crystal structure of cytochrome c peroxidase has been determined ". ... 

Thyroid-stimulating hormone (thyrotropin) is a glycoprotein (molecular weight, 28,000-30,000 daltons) secreted by the anterior lobe of the pituitary gland that is necessary for the growth and function of the thyroid. A recombinant thyrotropin a useful for the detection and treatment of cancer was approved by the U. S. FDA in November 1998. 

CandyCane glycoprotein molecular weight standards (component D). 

Factor XI. Factor XI is a Hver-synthesized glycoprotein that circulates in a zymogen form as a dimer. It is converted to its active serine protease form by Factor Xlla in the presence of high molecular weight kininogen. Calcium is not required for this activation step. 

Tissue factor (TF) is an integral membrane glycoprotein, which is tightly associated with phospholipid (molecular weight 44 kDa). It is located on most... 

While none of these neutrophil receptors has yet been sequenced, partial purification of the formyl peptide receptors has been reported (16). The formyl peptide receptor is particularly attractive because of the extensive structure-activity studies on peptide ligands by Freer and coworkers (17,18). The receptor is a trans-membrane glycoprotein with apparent molecular weight of 60,000 based on proteolysis (19) and photoaffinity (20) labeling studies. 

That the initial event of taste stimulation takes place on the cell surface of the taste receptor is now universally accepted. In addition, accumulated evidence strongly suggests that taste-bud stimulation is extracellular in nature. For example, (1) the sweet-taste response is both rapid and reversible, (2) the intensely sweet proteins monellin" and thaumatin could not possibly penetrate the cell, because of their size, and (3) miraculin, the taste-modifying glycoprotein, having a molecular weight of 44,000 would also be too large to penetrate the taste cell. ... 

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