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Characteristics of peptide products following digestion of the yeast proteome with different agents. |
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| Endo AspN |
CNBr |
Chymotrypsin |
Trypsin* (no missed cleavages) |
Trypsin (zero or one missed cleavages) |
Trypsin (zero, one or two missed cleavages) |
Trypsin and chymo-trypsin |
|
|
|
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| Total number of peptides in proteome |
150,427 |
59,702 |
216,969 |
291,203 |
593,88 |
930,613 |
411,401 |
| Mean peptide mass (isotopic) |
2192.5 |
5554.2 |
1496.7 |
1229.2 |
1637.4 |
2078.5 |
614.1 |
| Mean number of peptides per protein |
24.2 |
9.6 |
35.0 |
41.9 |
95.7 |
150.0 |
66.3 |
|
*Idealized digestion criteria were used (in the laboratory, the rules governing cleavage may be more complex – for instance trypsin rarely cuts after arginine or lysine when the distal residue is proline). Here, the criteria used were: EndoAspN (X-D), CNBr (X-M), Chymotrypsin (X-L, X-F, X-Y, X-W), trypsin (K-X, R-X). | |||||||
Cagney et al. Proteome Science 2003 1:5 doi:10.1186/1477-5956-1-5 |
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