1.4 - Proteins Flashcards

1
Q

How to test for proteins in a sample

A

Biuret test confirms presence of peptide bond.

Add equal volume of sodium hydroxide to sample at room temperature.
Add drops of dilute copper (II) sulfate solution. Swirl to mix.
= this is to make biuret reagent.
Positive result = colour changes from blue to purple.
Negative result = solution remains blue.

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1
Q

What is the general structure of an amino acid?

A
  • COOH (carboxyl/carboxylic acid group)
  • R variable side group consists of carbon chain and may include other functional groups such as benzene ring or -OH.
  • NH2 (amine / amino group)
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2
Q

How many amino acids are there and how do they differ from one another?

A

20 amino acids;
Differ only by side ‘R’ group,

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3
Q

How do dipeptides and polypeptides form?

A

Condensation reaction forms peptide bond (-CONH-) and eliminates a molecule of water.

Dipeptide - 2 amino acids.
Polypeptide - 3 or more amino acids.

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4
Q

How many levels of protein structure are there?

A

4 -
Primary, Secondary, Tertiary and Quarternary.

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5
Q

Define the “primary structure” of a protein.

A
  • Sequence, number and type of amino acids in the polypeptide.
  • Determined by the sequence of codons on mRNA.
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6
Q

Define secondary structure of proteins

A

Hydrogen bonds form between Oδ- (slightly negative) attached to -C=O & Hδ+ (slightly positive) attached to -NH.

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7
Q

Describe type of secondary protein structure - alpha helix

A
  • All N-H bonds on the same side of protein chain
  • Spiral Shape
  • H-Bond parallel to helical axis.
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8
Q

Describe the secondary protein structure; B-pleated sheet

A

N-H and C=O groups alternate from one side to the other.

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9
Q

Describe ‘tertiary structure’ of a protein. Name the bonds present.

A
  • 3d structure formed by further folding of polypeptide.

Bonds include:
- Disulfide bridges
- Ionic bonds
- Hydrogen bonds

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10
Q

Describe each bond in the tertiary structure of proteins

A

Disulfide bridges - strong covalent S-S bonds between molecules of the amino acid cysteine.
Ionic bonds - relatively strong bonds between charged R groups (pH changes cause these bonds to break.)
Hydrogen bonds - numerous and easily broken.

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11
Q

Describe “quaternary structure” of a protein

A

Functional proteins may consist of more than one polypeptide.
Precise 3D structure held together by the same types of bond as tertiary structure.
May involve addition of prosthetic groups - e.g. metal ions, or phosphate group.

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12
Q

Describe the structure and function of globular proteins.

A

Spherical and compact.
Hydrophilic R-groups face outwards & hydrophobic r-groups face inwards -> usually water soluble.
Involved in metabolic processes such as enzymes and haemoglobin.

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13
Q

Describe the structure and function of fibrous proteins

A

Can form long chains or fibres
Insoluble in water
Useful for structure and support (e.g. collagen in skin)

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14
Q

Outline how chromatography could be used to identify the amino acids in a mixture

A
  1. Use capillary tube to spot mixture onto pencil origin line and place chromatography paper in solvent
  2. Allow solvent to run until it almost touches other end of paper. Amino acids move different distances based on relative attraction to paper and solubility in solvent.
  3. Use revealing agent or UV light to see spots.
    4, Calculate Rf values and match to database.
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15
Q

What are enzymes?

A

Biological catalysts for intra and extracellular reactions.

Specific tertiary structure determines shape of active site, complementary to a specific substrate.

Formation of Enzyme-Substrate (ES) complexes lowers activation energy of metabolic reactions.

16
Q

Explain the induced fit model of enzyme action

A

Shape of active site is not directly complementary to substrate and is flexible.

Conformation change enables ES complexes to form.

This puts strain on substrate bonds, lowering activation energy.

17
Q

How have models of enzyme action changed?

A

Initially lock and key model - rigid shape of active site complementary to only one substrate.

Currently induced fit model - also explains why binding at allosteric sites can change shape of active site.

18
Q

How could a student identify the activation energy of a metabolic reaction from an energy level diagram?

A

Difference between free energy of substrate & peak of curve.

19
Q

Name 5 factors that affect the rate of enzyme controlled reactions.

A

Enzyme concentration
Substrate concentration
Concentration of inhibitors
pH
Temperature

20
Q

How does substrate concentration affect rate of reaction?

A

Given that enzyme concentration is fixed, rate increases proportionally to substrate concentration.

Rate levels off when maximum number of ES complexes form at any given time.

21
Q

How does enzyme concentration affect rate of reaction?

A

Given that the substrate is in excess
Rate increases proportionally to enzyme concentration

Rate levels off when maximum number of ES complexes form at any given time.

22
Q

How does temperature affect rate of reaction?

A

Rate increases as kinetic energy increases and peaks at optimum temperature.

Above optimum, ionic and H-bonds in tertiary structure break = active site no longer complimentary to substrate (denaturation).

23
Q

How does pH affect rate of reaction?

A

Enzymes have a narrow optimum pH range.

Outside range, H+/OH- ions interact with H-bonds and ionic bonds in tertiary structure, thus denaturation.

24
Q

What are competitive inhibitors? (How do they work etc)

A

Similar shape to substrate -> bind to active site

Do not stop reaction; ES complex forms when inhibitor is released.

Increasing substrate concentration decreases their effect

25
Q

What are non-competitive inhibitors?

A

Bind at allosteric binding site (alternate)

May permanently stop reaction - triggers active site to change shape

Increasing substrate concentration has no impact on their effect.

26
Q

Outline how to calculate rate of reaction from a graph

A

Calculate gradient of line or draw tangent to a point

Initial rate: draw tangent at t=0

27
Q

Outline how to calculate rate of reaction from raw data

A

Change in concentration of product or reactant/time

28
Q

Why is it advantageous to calculate initial rate?

A

Represents maximum rate of reaction before concentration of reactants decreases and ‘end product inhibition.

29
Q

State the formula for pH

A

pH = - log [H3O+]