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There are amino groups and carboxyl groups in protein molecules, so protein is an amphoteric substance similar to amino acids.
2. Hydrolysis reaction can occur.
Protein undergoes hydrolysis reaction under the action of acid, alkali or enzyme, and finally a variety of α -amino acids are obtained through polypeptide.
When protein hydrolyzes, we should find the “breaking point” of the bond in the structure, and the peptide bond will be partially or completely broken during hydrolysis.
3. Having the property of colloid.
Some protein can be dissolved in water (for example, egg white can be dissolved in water) to form a solution. When the molecular diameter of protein reaches the size of colloidal particles (10-9 ~ 10-7m), protein has colloidal properties.
The precipitation of protein.
A small amount of salt (such as ammonium sulfate, sodium sulfate, etc.) can promote the dissolution of protein. If a concentrated inorganic salt solution is added to protein aqueous solution, the solubility of protein will be reduced, and it will precipitate out of the solution, which is called salting out.
Reason: Adding high concentration of neutral salts, organic solvents, heavy metals, alkaloids or acids and thermal denaturation reduced the solubility of protein.
Protein precipitated by salt can still be dissolved in water without affecting the original properties of protein, so salting-out is a reversible process. Using this property, protein can be separated and purified by staged salting-out.