Dictionary:
glob·u·lin (glŏb'yə-lĭn) ![]() |
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A general name for any member of a heterogeneous group of serum proteins precipitated by 50% saturated ammonium sulfate. See also Protein; Serum.
The introduction of electrophoresis during the 1930s permitted subdivision of the globulins into alpha, beta, and gamma globulins on the basis of relative mobility at alkaline pH (8.6). However, each of these subgroups, though electrophoretically homogeneous, consists of a great variety of proteins with different biological properties and markedly different sizes and chemical properties other than net charge. Thus the α2-globulins, for example, as defined by moving boundary or paper electrophoresis, contain proteins ranging in molecular weight from approximately 50,000 to approximately 1,000,000 (α2-macroglobulin), each with differing functions. See also Electrophoresis; Immunoglobulin.
| Food and Nutrition: globulins |
Globular (as opposed to fibrous) proteins that are relatively insoluble in water, but soluble in dilute salt solutions. They occur in blood (serum globulins, including immunoglobulins), milk (lactoglobulins), and some plants.
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A general term for proteins that are insoluble in water or highly concentrated salt solutions but soluble in moderately concentrated salt solutions. All plasma proteins except albumin and prealbumin are globulins. The plasma globulins can be separated into five fractions by serum protein electrophoresis (SPE). In order of decreasing electrophoretic mobility these fractions are the alpha1, alpha2, beta1 and beta2 globulins, and the gamma globulins.
The globulins include carrier proteins, which transport specific substances; acute phase reactants, which are involved in the inflammatory process; clotting factors; complement components; and immunoglobulins. Examples are transferrin, a beta1 globulin that transports iron, and alpha1-antitrypsin, an acute phase reactant that inhibits serum proteases. The gamma globulin fraction is almost entirely composed of immunoglobulins.
| Wikipedia: Globulin |
Globulin is one of the two types of serum proteins, the other being albumin. This generic term encompasses a heterogeneous series of families of proteins, with larger molecules and less soluble in pure water than albumin, which migrate less than albumin during serum electrophoresis. The normal range in blood is 2 to 3.5 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:
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The original article states: “Globulin is one of the two types of serum proteins, the other being albumin.” However, according to Marieb & Hoehn (2007, pg. 649, Table 17.1), there are in fact, three types of serum proteins, including the aforementioned globulin, albumin, as well as fibrinogen. Reference: Marieb, E. M., & Hoehn, K. (2007). Human Anatomy & Physiology (7th ed.). San Francisco, CA: Pearson Benjamin Cummings.
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