Protein PEGylation refers to the covalent binding of polyethylene glycol (PEG) moieties to a protein and has been increasingly applied, mainly in the biopharmaceutical industry. This technique may increase bioavailability and stability by decreasing immunogenicity and proteolytic attack. Given the industrial interest and the relevance of this technique, an example of a common PEGylation reaction is herein proposed, using lysozyme as a model protein. This class is divided into three parts: the first one is composed by the PEGylation reaction per se, the second one aims at the analytical quantification of the PEGylation yield, and the third aims to understand the effects of PEGylation on protein activity. Students should gain skills in comprehending this type of chemical reaction, calculating reaction yields, and realizing the benefits of protein PEGylation. This experimental class comprises two lab classes with the expected duration of 2 h each and is intended for students in the third and fourth years of courses such as pharmaceutical sciences, biochemistry, chemistry, biotechnology, and correlated areas.

中文翻译：

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量身定制的蛋白质PEG化反应：本科生实验

蛋白质PEG化是指聚乙二醇（PEG）部分与蛋白质的共价结合，并且已被越来越多地应用，主要用于生物制药行业。该技术可通过降低免疫原性和蛋白水解攻击来提高生物利用度和稳定性。考虑到工业利益和该技术的相关性，本文提出了使用溶菌酶作为模型蛋白的常见PEG化反应的例子。此类分为三个部分：第一个部分是由PEG化反应本身组成的，第二个目标是对PEG化率的分析定量，第三个目标是了解PEG化对蛋白质活性的影响。学生应掌握理解此类化学反应，计算反应收率以及实现蛋白质聚乙二醇化的好处的技能。该实验课程包括两个实验课程，每个课程预计持续2小时，适用于药物科学，生物化学，化学，生物技术和相关领域的第三和第四年课程的学生。