Proteins & Enzymes Overview

Aspartame

Alpha helix and beta pleated sheet

The primary structure of a protein consists of a sequence of amino acids linked together by peptide bonds and includes any disulfide bonds.

<p>Disulfide linkages, hydrogen bonding, electrostatic interactions, and hydrophobic interactions.</p> Signup and view all the answers

<p>Hemoglobin</p> Signup and view all the answers

<p>Denaturation</p> Signup and view all the answers

<p>True (A)</p> Signup and view all the answers

<p>They are amphiphilic because they contain both hydrophobic and hydrophilic groups.</p> Signup and view all the answers

<p>Solubility of protein, distribution of hydrophobic vs. hydrophilic amino acids, shape of protein, and flexibility of protein.</p> Signup and view all the answers

<p>Hydrolysis</p> Signup and view all the answers

The overall three-dimensional arrangement of all atoms in a protein.

The specific sequence of amino acids in a protein.

The local folding patterns of the polypeptide chain like alpha-helix and beta-sheet.

Breakdown and unfolding of a protein's structure, disrupting its function.

A type of secondary structure characterized by a helical arrangement of amino acids.

A type of secondary structure characterized by flat, extended regions of amino acids arranged in a sheet-like structure.

A chemical bond formed between two cysteine amino acid residues, stabilizing protein tertiary structure.

Weak interactions involving the sharing of a hydrogen atom between two electronegative atoms.

Interactions between oppositely charged groups of amino acids within a protein.

Interactions between nonpolar side chains of amino acids, driven by their aversion to water.

A method used to separate amino acids based on their charge properties.

A type of chromatography that separates molecules based on their affinity for a stationary phase.

A method for determining the amino acid sequence of a protein.

A method for determining the amino acid composition of a protein.

A substance that can bind to and stabilize the structure of a protein.

A protein that can break down other proteins into smaller peptides.

The process of modifying a protein by attaching a sugar molecule to it.

The ability of a protein to attract and hold water molecules.

The ability of a protein to form a stable, rigid structure.

The ability of a protein to decrease surface tension between two liquids, allowing them to mix.

The ability of a protein to trap gas bubbles, creating foam.

The ability of a protein to form a stable, rigid structure.

A substance that can bind to and stabilize the structure of a protein.

The property of a protein that allows it to be dissolved in a solvent.

A measure of the concentration of a protein in a solution.

The process of modifying a protein by attaching a sugar molecule.

A substance that can bind to and stabilize the structure of a protein.

The process of breaking down a protein into smaller peptides.

The ability of a protein to attract and hold water molecules.

A type of protein found in wheat that gives dough its elasticity.

A mixture of two or more substances that are not dissolved in each other.

The property of a protein to be dissolved in a solvent.

The ability of a protein to attract and hold water molecules.

A substance that can bind to and stabilize the structure of a protein.