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    PEG Modified Protein Detection

      Polyethylene glycol (PEG) modification of proteins is a widely used technique in the field of biomedicine, which is used to enhance the stability of proteins, increase their half-life in the body, reduce their immunogenicity, and improve their therapeutic effect. This article will introduce the technology and application of PEG-modified protein detection.


      PEGylation is the process of combining polyethylene glycol (PEG) with proteins or other macromolecules to improve their pharmacological characteristics. PEGylation can significantly improve the in vivo stability of drugs, reduce the immunogenicity of protein drugs, and enhance their therapeutic effect.


      Services at Mtoz Biolabs

      The detection methods of PEG-modified proteins include mass spectrometry, high-performance liquid chromatography, and enzyme-linked immunosorbent assay. Among them, mass spectrometry is the most commonly used detection method.


      1. Mass Spectrometry

      Mass spectrometry excels at accurately identifying the mass and PEGylation sites of proteins. By comparing the mass spectrum of the protein before and after PEGylation, the effect of PEG modification can be intuitively observed.


      2. High-Performance Liquid Chromatography

      High-performance liquid chromatography is a common protein analysis method. By comparing the chromatographic peaks before and after PEGylation, the effect of PEGylation can be determined and the degree of PEGylation can be estimated.


      3. Enzyme-Linked Immunosorbent Assay

      This method is mainly used to detect the concentration of PEGylated proteins in the blood, to monitor the dynamic changes of drugs in the body.


      PEGylation technology has paved a new path for the research and application of protein drugs. However, the detection technology of PEGylated proteins still needs further development to meet the growing research and application needs. I hope this article can help you understand the detection of PEG-modified proteins.

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