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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #318767

Research Project: Postharvest Sensory, Processing and Packaging of Catfish

Location: Food Processing and Sensory Quality Research

Title: Cleavable ester linked magnetic nanoparticles for labeling of solvent exposed primary amine groups of peptides/proteins

Author
item Patil, Ujwal - University Of New Orleans
item Osorno, Laura - University Of New Orleans
item Ellender, Angela - University Of New Orleans
item Grimm, Casey
item Tarr, Matthew - University Of New Orleans

Submitted to: Analytical Biochemistry
Publication Type: Abstract Only
Publication Acceptance Date: 5/7/2015
Publication Date: 9/1/2015
Citation: Patil, U.S., Osorno, L., Ellender, A., Grimm, C.C., Tarr, M.A. 2015. Cleavable ester linked magnetic nanoparticles for labeling of solvent exposed primary amine groups of peptides/proteins. Analytical Biochemistry. 484:18-20.

Interpretive Summary:

Technical Abstract: In order to study the solvent exposed lysine residues of peptides/proteins, we previously reported disulfide linked N-hydrosuccinimide ester modified silica coated iron oxide magnetic nanoparticles (NHS-SS-SiO2@Fe3O4 MNPs). The presence of a disulfide bond in the linker limits the use of disulfide reducing agent during protein digestion and allows unwanted disulfide formation between the MNP and protein. In the current work, the disulfide bond was replaced with a cleavable ester group to synthesize NHS ester modified SiO2@Fe3O4 MNPs. Use of the cleavable ester group provides and improved method for protein labeling and allows use of disulfide reducing agents during protein digestion.