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Protein Structure

dalton-gaines avatar
dalton-gaines
14 diapositives · 519 Views · Oct 29, 2014

Protein Structure. Over 50% of the body’s dry mass is protein; proteins are the most important organic molecule in the body. The building blocks of proteins are amino acids. 26 amino acids exist in nature; humans require 20 to make the proteins we need.

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Protein Structure
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  1. Protein Structure • Over 50% of the body’s dry mass is protein; proteins are the most important organic molecule in the body. • The building blocks of proteins are amino acids. • 26 amino acids exist in nature; humans require 20 to make the proteins we need. • Amino acids are manufactured by plants and some bacteria; animals cannot make amino acids unless they eat plants or eat animals that eat plants.

  2. Function of Proteins • Proteins function as: • Regulatory:Enzymes and hormones are proteins..(control the rate of all metabolic reactions; either anabolic or catabolic). • Structural protein; muscle fibers, connective tissue, hair and tendons are all composed of protein.

  3. Basic Structure of an Amino Acid All amino acids contain an amino group and a Carboxylic acid group; these functional groups are “sticky,” that is, they are charged and can form bonds with each other.

  4. Here are the structures of the 20 amino acids needed by the body; Note the pink highlighted areas are the same amongst all of the acids; these are the carboxylic acid and amino groups.

  5. Joining Amino Acids to Form a Peptide Bond

  6. Peptide Bond Continued…

  7. Peptide Bond Animations http://student.ccbcmd.edu/~gkaiser/biotutorials/proteins/peptide.html http://www.johnkyrk.com/aminoacid.html http://www.stolaf.edu/people/giannini/flashanimat/proteins/protein%20structure.swf Protein folding http://intro.bio.umb.edu/111-112/111F98Lect/folding.html Protein folding http://www.sumanasinc.com/webcontent/animations/content/proteinstructure.html Protein denaturature egg whites

  8. MILK PROTEIN: “Curds” and “Whey” • Milk contains two major proteins: • “casein” found in the curds (cheese) • “whey” found in the liquid left over after cheese is made

  9. MILK PROTEINS..structure of milk • Milk is a colloid, that is, a mixture of two or more substances that will separate over time due to large particle size.

  10. Casein protein is an Emulsifier, that is, the casein molecule contains both a polar (charged) section and a nonpolar (uncharged) section making the casein molecule both hydrophillic and hydrophobic.

  11. http://members.ift.org/NR/rdonlyres/A0BC8635-4EE2-4CD7-8928-55E310DC228C/0/fc3std.pdfhttp://members.ift.org/NR/rdonlyres/A0BC8635-4EE2-4CD7-8928-55E310DC228C/0/fc3std.pdf