Protein clipping is the enzymatic process of specific amino acid loss from protein chains . Protein clipping can occur naturally in cells as part of protein degradation pathways which can affect the proteins stability. The removal of the N-terminal histidine (H) and/or glycine (G) was monitored as part of the here presented workflow. The levels of clipping for both the removal of the H and HG were comparable between the four DP batches and DS ranging from 0.79% to 0.85% for the N-terminal H clipping and 0.35% to 0.45% for the N-terminal HG clipping (Figure ) compared to the non-modified pepNde HGEGTFTSDVSSYLEEQAAK.