Isolation of γ-globulin (IgG) from serum:: a task that encourages students to consolidate concepts on protein structure and properties

The isolation of gamma-globulin from bovine serum by salt precipitation and fractionation through ion-exchange chromatography and gel filtration is proposed as a method to teach protein structure and properties. Students are instructed to evaluate the efficiency of the isolation procedure through SDS-PAGE analysis of protein fractions. Simple techniques to measure antigen-antibody reaction may be used to check preservation of IgG function. Questions are given to gel the students to relate protein structure and physical properties and their use in protein purification and quantification. This teaching approach is efficient in identifying misunderstanding of concepts, to follow up students: development and to reinforce 'learned concepts'. (C) 1998 IUBMB. Published by Elsevier Science Ltd. All rights reserved.