Amino acids denaturation

Amino acid Denatured (a- + /3-connectin) Native /3-connectin (chicken)... 

Glycals have been successfully used to tag active site amino acids. Denatur-ation of Aspergillus wentii )3-glucosidase Aj in the presence of D-glucal traps the hydrated product bound as an aspartate ester (62). The residue is apparently the same /8-glucosidase aspartic acid labeled with the site-directed irreversible inhibitor conduritol B epoxide (63, 64). 

Proteins can also be dangerous or unhealthy. For many who suffer from allergies to agents like pollen, it is proteins on the surface of the pollen that cause an immune response that triggers the allergic reaction. More seriously, many natural toxins are proteins. Snake venom is one example of a naturally occurring protein-based toxin, see also Active Site Amino Acid Denaturation Enzymes Fibrous Proteins Globular Proteins Neurotransmitters Peptide Bond Protein Solubility Protein Synthesis Protein Translation RNA Synthesis Secondary Structure Tertiary Structure Transmembrane Proteins Venom. 

Casein. Milk contains proteins and essential amino acids lacking in many other foods. Casein is the principal protein in the skimmed milk (nonfat) portion of milk (3—4% of the weight). After it is removed from the Hquid portion of milk, whey remains. Whey can be denatured by heat treatment of 85°C for 15 minutes. Various protein fractions are identified as a-, P-, and y-casein, and 5-lactoglobulin and blood—semm albumin, each having specific characteristics for various uses. Table 21 gives the concentration and composition of milk proteins. 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

Enzymes are excellent catalysts for two reasons great specificity and high turnover rates. With but few exceptions, all reac tions in biological systems are catalyzed by enzymes, and each enzyme usually catalyzes only one reaction. For most of the important enzymes and other proteins, the amino-acid sequences and three-dimensional structures have been determined. When the molecular struc ture of an enzyme is known, a precise molecular weight could be used to state concentration in molar units. However, the amount is usually expressed in terms of catalytic activity because some of the enzyme may be denatured or otherwise inactive. An international unit (lU) of an enzyme is defined as the amount capable of producing one micromole of its reaction product in one minute under its optimal (or some defined) reaction conditions. Specific activity, the activity per unit mass, is an index of enzyme purity. 

FIGURE 8.6 Comparison of hexafluoro-2-propanol (HFIP) with formic acid as a denaturing agent in SEC. Eiution positions of neutral amino acids were similar with both agents. The elution positions of Lys and Asp shifted dramatically in C, as shown by the tie lines, but this was an effect of pH (see Fig. 8.7). The elution positions of a-MSH and formic acid are shown to demonstrate that the amino acids eluted within Vo and V,. Column Same as Fig. 8.1. Flow rate 1.0 ml/min. Mobile phase As noted. Detection Aiij = 0.1 AUFS. 

Drugs (nonsteroidal anti-inflammatory, antineopiastic agents, aicohoi) Denatured proteins (amino acid analogs)... 

The protein was purified by a dialysis procedure, denatured and analysed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). Western blotting indicated that the protein of interest consisted of two components, one of which increased in concentration as the purification proceeded. The authors initially suggested that this could be due to the presence of a number of species produced by modification of the amino acid side-chains, for example, by glyco-sylation, or by modification of the C- or N- terminus. 

Polymers of amino acids, like polymers of nucleic acids, have both ionic and hydrophobic character. Unlike the polymers of nucleic acids, amino acid polymers may carry either a negative or a positive (or zero) net charge, are far more subject to irreversible denaturation and oxidation, and are labile to... 

Staphylococcal nuclease is a small a + ft protein of 149 amino acids that is stable to denaturation by only +5.5 kcal/mol (Anfinsen et al.,... 

The CD spectra of nine proteins in 6 M Gdm-HCl were studied by Cortijo etal. (1973). Those proteins with disulfide bridges were reduced and carboxymethylated. The spectra of individual proteins were not reported, but the range of values at wavelengths from 240 to 210 nm was given. The [0]222 values ranged from —800 to —2400 deg cm2/dmol. From this substantial variation, Cortijo etal. (1973) concluded that the proteins studied are not true random coils in 6 M Gdm-HCl, because random coils should have CD spectra essentially independent of amino acid composition and sequence. The observed variation was attributed to differences in the conformational distribution between allowed regions of the Ramachandran map or to residual interactions between different parts of the chain that are resistant to Gdm-HCl denaturation. 

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