ANALYSIS OF PEPTIDES AND PROTEINS - EVALUATION OF PURITY, STABILITY, AND STRUCTURAL CHARACTERIZATION OF INSULIN

The analysis of peptides and proteins is complicated either by their i nherent reactivity (as physical change is produced in peptide structur e due to aggregation) or by adsorption of sample material onto contain er surfaces. The characterization of proteins requires the use of seve ral techniques; each probe measures a particular structural or functio nal feature. Methods for evaluating the purity and stability of peptid es and proteins exist as well as various methods for their structural characterization: size, shape, and conformational changes. These are m odifications of secondary and tertiary structures produced in the mole cule during preparation, manipulation, and storage.