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Globulin

The globulins are a family of globular proteins that have higher molecular weights than albumins and are insoluble in pure water but dissolve in dilute salt solutions. Some globulins are produced in the liver, while others are made by the immune system. Globulins, albumins, and fibrinogen are the major blood proteins. The normal concentration of globulins in human blood is about 2.6-4.6 g/dL. The term "globulin" is sometimes used synonymously with "globular protein". However, albumins are also globular proteins, but are not globulins. All other serum globular proteins are globulins

Types of globulins

All globulins fall into one of the following four categories : Globulins can be distinguished from one another using serum protein electrophoresis.

Sizes ~ weights

Globulins exist in various sizes. The lightest globulins are the alpha globulins, which typically have molecular weights of around 93 kDa, while the heaviest class of globulins are the gamma globulins, which typically weigh about 1193 kDa. Being the heaviest, the gamma globulins are among the slowest to segregate in gél electrophoresis. The immunologically active gamma globulins are also called " immunoglobulins" or " antibodies".

Human blood plasma levels

The normal concentration of globulins in human blood is about 2.6-4.6 g/dL. , comparing blood content of globulins (shown in purple at right) with other constituents.]]

Nonhuman globulins

Globulin proteins exist not only in other animal species, but also in plants. Vicilin and legumin, from peas and other legumes, function as protein storage within seeds. These proteins can cause allergic reactions if they bind with human IgE antibodies.{{cite journal | last1 = SanchMonge | first1 = R. | last2 = Lopez-Torrejón | first2 = G. | last3 = Pascual | first3 = C. Y. | last4 = Varela | first4 = J. | last5 = Martin-Esteban | first5 = M. | last6 = Salcedo | first6 = G. | title = Vicilin and convicilin are potential major allergens from pea | journal = Clinical & Experimental Allergy | volume = 34 | issue = 11 | pages = 1747–1753 | date = 12 November 2004 | url = http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2222.2004.02085.x/abstract;jsessionid=8774FE7467DF3C51B72FEB7056E0CDFE.d02t04 | doi = 10.1111/j.1365-2222.2004.02085.x | pmid=15544600}}

Pseudoglobulins and euglobulins

Pseudoglobulins are a class of globulins that are more soluble in ammonium sulfate than euglobulins. Pseudoglobulins are also soluble in pure water, while euglobulins are not.

References

External links

"green air" © 2007 - Ingo Malchow, Webdesign Neustrelitz
This article based upon the http://en.wikipedia.org/wiki/Globulin, the free encyclopaedia Wikipedia and is licensed under the GNU Free Documentation License.
Further informations available on the list of authors and history: http://en.wikipedia.org/w/index.php?title=Globulin&action=history
presented by: Ingo Malchow, Mirower Bogen 22, 17235 Neustrelitz, Germany