Franz Hofmeister

German chemist (1850–1922)

Franz Hofmeister (30 August 1850, in Prague – 26 July 1922, in Würzburg) was an early protein scientist, and is famous for his studies of salts that influence the solubility and conformational stability of proteins. In 1902, Hofmeister became the first to propose that polypeptides were amino acids linked by peptide bonds, although this model of protein primary structure was independently and simultaneously conceived by Emil Fischer.

Hofmeister's father was a doctor in Prague, where Hofmeister first began his studies, under the physiologist Karl Hugo Huppert, himself a student of Carl Lehmann. Hofmeister's Habilitationsschrift in 1879 concerned the peptic products of digestion. Hofmeister became a Professor of Pharmacology at the First Faculty of Medicine, Charles University in Prague in 1885, then eventually moved to Strasbourg in 1896.

The importance of the Hofmeister series to early protein work should not be underestimated, since it provided the chief tool for purifying proteins (sulfate precipitation) over the next ~50 years, one that is still in use today. Hofmeister himself may have been the first to crystallize a protein, hen egg white albumin. Repeated crystallization was a favourite purification technique in the early days of protein science, and was essential for its development.

Hofmeister argued for peptide bonds by process of elimination. C C, ether and ester bonds were unlikely considering the digestion by trypsin. R=C N C=R bonds could be eliminated because it would imply a much larger number of carboxylate groups than is observed experimentally. Hofmeister also argued for peptide bonds based on the biuret reaction observed with all proteins but never with free amino acids. Since biuret has the formula NH2 CO NH CO NH2, that suggested the presence of similar peptide bonds in proteins.