Globulin in human biochemistry is one of the three types of serum proteins, the others being albumin and fibrinogen. Some globulins are produced in the liver, while others are made by the immune system. The term globulin encompasses a heterogeneous group of proteins with typical high molecular weight, and both solubility and electrophoretic migration rates lower than for albumin. The normal concentration in blood is 2.2 to 3.9 g/dl.
It is sometimes used synonymously with globular protein. However, albumin is also a globular protein, but not a globulin. All other serum globular proteins are globulins. Protein electrophoresis is used to categorize globulins into the following four categories:
Globulin exists in various sizes. The lightest being Alpha globulin of the order 90 Kilo Dalton to the heaviest being Gamma Globulin which are about 120 Kilo Dalton. Being the heaviest, the Gamma Globulin are among the slowest to segregate in Electrophoresis. Since they are immunologically active, they are also called as Immunoglobulin.
[edit] Plant globulins
Non-human globulin proteins exist as well, such as cucurbitin from squashes and vicilin and legumin from legumes and peas, functioning as protein storage within seeds. These proteins can cause allergic reactions if they bind with human IgE antibodies.[1]
[edit] Pseudoglobulins and euglobulins
Pseudoglobulins are a fraction of globulins that are soluble in ammonium sulfate solution more so than the euglobulin fraction. Pseudoglobulins are soluble in pure water, whereas euglobulins are insoluble under the same circumstances.[2]
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biochemical families: proteins (amino acids/intermediates) · nucleic acids (constituents/intermediates) · carbohydrates (glycoproteins, alcohols, glycosides)
lipids (fatty acids/intermediates, phospholipids, steroids, sphingolipids, eicosanoids) · tetrapyrroles/intermediates
B proteins: BY STRUCTURE: membrane, globular (en, ca, an), fibrous
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