12.3D Chemistry of Life Flashcards
Amino acids
are an important group of compounds that all contain the amino group (−NH2) and the carboxylic acid group (−COOH)
- are the monomers that make up proteins
- contain both an acidic group and a basic group, they are amphoteric
Zwitterion
The resulting species with two ionized groups has net zero charge
Physical properties of Amino acids
- The ionic nature of the zwitterions gives amino acids relatively** strong intermolecular forces of attraction**
- soluble in water
- insoluble in non-polar organic solvents such as hydrocarbons
- crystalline solids with high melting points
- tend to decompose before they melt ~200 - 300°C
Peptides
the –COOH group of one amino acid reacts with the –NH2 group of another, a molecule of water is released and a peptide linkage is formed (condensation reaction)
The hydrolysis of peptides
- by an acid or an alkali
- refluxed with HCl or NaOH solution, to hydrolyse it
- products of hydrolysis: carboxylic acid and a primary amine
- acid reflux; products of hydrolysis: its original 2-amino-carboxylic acids.
- ammonium salts
- an excess of alkali, aqueous NaOH, refluxing produces the sodium salts of the original 2-amino-carboxylic acids.
Primary structure (1º)
the sequence of amino acids in the polypeptide chain
is held together by covalent bonds
Held together by peptide bonds, this forms the covalent backbone of the molecule.
Secondary structure (2º)
a regular structural arrangement stabilised by hydrogen bonding between the NH group of one peptide bond and the CO group of another peptide bond
Hydrogen bonding (between NH group and CO group) of the peptide backbone causes the amino acids to fold into a repeating pattern
- the side-chains of the amino acids are not involved.
- two types of secondary structure are:
the α-helix (alpha-helix)
β-pleated sheet (beta-pleated sheet)
Tertiary structure (3º)
the further folding of the polypeptide chain into a 3D shape.
This 3D shape is stabilised by attractive forces and bonding between the amino acid side-chains
-
hydrogen bonds, ionic attraction, Van der Waals’ forces, disulphate bridges
-interactions between the R groups (side chains). - protein’s conformation
- the most stable arrangement of the protein
The complex 3-D shape is stabilised by
- Hydrophobic interactions – between non-polar side chains
- Hydrogen bonding – between polar side chains
- Ionic bonding – between side chains carrying a charge
-
Disulphide bridges – between the sulphur-containing amino acid cysteine. These are covalent bonds, and hence the strongest of these interactions
or
Stabilised by: - disulphide bridges – these are covalent (S–S) bonds
- weak van der Waal’s forces
- relatively weak hydrogen bonds
- ionic bonds (salt bridges)
Denaturation
When a protein loses its specific tertiary structure as a result of such disruptions as changes in temperature, pH, or the presence of metal ions.
the process by which the 3D structure of a protein or other biological macromolecule is changed, often irreversibly. Relatively high temperatures, extremes of pH and organic solvents often cause denaturation
Quaternary structure (4º)
Some proteins comprise more than one polypeptide chain
- similar forces and bonds to tertiary structure – hydrophobic interactions, hydrogen bonds, ionic bonds, and disulphide bridges.
Cofactor
a small molecule which is not a substrate, but which is essential for an enzyme-catalysed reaction.
Competitive inhibition
enzyme inhibition by molecules that bind to the active site, preventing the normal substrate from reacting. They have a structure similar to the substrate molecule. The inhibition is reversible.
Enzyme
- a protein molecule that is a biological catalyst
- most act on a specific substrate
Lock-and-key mechanism
a model used to explain why enzymes are so specific in their activity
it is suggested that the active site of the enzyme has a shape into which the substrate fits exactly – rather like a particular key fits a particular lock
Non-competitive inhibition
a type of enzyme inhibition in which the inhibitor molecule binds to a region of the enzyme surface, often at a region other than the active site, allosteric site.
It distorts the shape of the active site or blocks the active site permanently so that the active site no longer functions
Prosthetic group
an ion/molecule that is permanently bound to part of an enzyme
Specific features of enzymes
- more efficient than inorganic catalysts
- very specific
- enzymes do not produce by-products
- mild conditions, 35ºC pH 7,
- can be regulated
The non-covalent interactions needed for the ‘chemical fit’ at the active site include:
- hydrophobic interactions,
- dipole–dipole attractions,
- hydrogen bonds, and
- ionic attractions.
Induced fit model
the shapes of the enzyme’s active site and its substrate are not exactly complementary, but when the substrate enters the active site, a conformational changeoccurs which induces catalysis
Factors affecting enzyme activity
-
Heavy metal ions
(Ag+,Hg+, Cu2+, Pb2+) react with one or more -SH (sulfhydryl) groups of enzymes and inhibit their activity because the tertiary structure of the protein is altered - Denaturation
- Temperature
-
pH
disruption of the tertiary structure as ionic bonds break
affecting the ionisation
there is no possibility of forming ionic bonds
Examples of denaturation
Increase of temperature:
- cooking of egg
Change of pH
- caesin in milk goes solid
Codon
a set of three successive bases in mRNA which codes for a specific amino acid in protein synthesis.
Genetic code
a code made up of sets of three consecutive nitrogenous bases that provides the information to make specific proteins