How could you quickly determine which protein you had

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After isolating and purifying to homogeneity a small enzyme (110 amino acids long) from a culture of bacteria, you are confused as to whether you grew wild-type bacteria or a mutant strain that produced the enzyme with a valine residue at position 66 instead of a glycine found in the wild-type strain. How could you quickly determine which protein you had?

Reference no: EM132439843

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