Fenselau Abstract

Catherine Fenselau
University of Maryland
"Residue-Specific Chemical Cleavage for Proteomics"

Abstract:
Amide bonds are selectively cleaved on either side of aspartic acid when proteins are incubated at pH <2 and temperature > 104 degrees. We have shown that individual proteins, simple viruses, and a small model proteome are proteolysed in 10 sec to 20 min (in 12 % acetic acid) when microwave heating is used to support the reaction. We have also shown that the peptide products produced yield CID spectra that are readily compatible with contemporary database search programs, despite their non-uniform population of basic residues. We will also summarize studies of the applicability of this technology to proteins carrying various structural modifications and the application of a top-down strategy to longer peptide products.