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IB Biology SL > TEST 3 - PROTEAINS & ENZYMES > Flashcards

TEST 3 - PROTEAINS & ENZYMES Flashcards

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1
Q

Proteome

A

Set of expressed proteins in a particular cell or organism under a given set of environmental conditions.

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2
Q

Elements in Proteins

A

C, H, O, N, S

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3
Q

Monomers

A

Building Blocks = Amino Acids

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4
Q

Polymers

A

Polypeptide chains: 50 to 3k Amino Acids

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5
Q

Structural function of Proteins

A
  • Components of all cell membranes
  • Components of cytoplasm
  • Components of movement
  • Components of hair, nails, hormones, etc
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6
Q

Metabolic function of Proteins

A
  • Hormones: regulatory chemical
  • Energy transfer for cellular respiration
  • Oxygen carrier in circulation
  • Antibodies
  • Enzymes***
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7
Q

Structure of an Amino Acid

A
  • Central Carbon
  • Hydrogen
  • Amino Group (NH2)
  • Carboxyl group (COOH)
  • R group: functional group
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8
Q

Methionine

A

Amino Acid with SULFUR

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9
Q

Condensation Reaction

A

Amino Acid + Amino Acid = Two AA by peptide bond + Water

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10
Q

Peptide Bond

A

Forms from Condensation Reaction between AAs
Bond Between C-N

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11
Q

Varieties of of Possible Peptide Chains

A
  • Primary Structure: straight
  • Secondary structure: curly
  • Tertiary structure: messy
  • Quarterly structure: really messy
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12
Q

Hemoglobin Molecular Formula

A

C3032 H4816 O872 N780 S8 Fe4

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13
Q

Hemoglobin Structure

A
  • Protein composed of 4 polypeptides (2 alpha and 2 beta globin chains), which is found in red blood cells.
  • Quarteary Protein
  • Globular Protein
  • Conjugated Protein: Polypeptide & non-protein part
  • Heme Group: Iron & Porphryinring
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14
Q

Function of Hemoglobin

A

Transport oxygen around the body

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15
Q

Immunoglobin

A

Anti-bodies. By white blood cells. Binding to antigens on bacteria.

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16
Q

Rhodopsin

A

Eye retina, light sensitive, pigment of red cells.

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17
Q

Collagen

A

Forms dermis of skin, fibrous proteins, 3 polypeptides, part of teeth bones

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18
Q

Keratine

A

Fibrous, 2 polypeptides, insoluble in water, hair, nails, claws.

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19
Q

Digestive Enzyme

A

Pepsin, Lipase, Amylase

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20
Q

Pepsin

A

Produced in the Stomach
Breaks down Polypeptides into AA

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21
Q

Lipase

A

Produced by the Pancreas
Released into the small intestine
Breaks down fats into fatty acids and glycerol

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22
Q

Amylase

A

Released by salivary glands in the mouth by the pancreas
Breaks down starch into maltose and glucose

23
Q

Denaturing of Proteins

A
  • Loss of the 3-dimensional structure and function and function of a protein (break down)
  • May be permanent
  • Results from an alteration of bonds that maintain 2ndary and 3rtiary structures
24
Q

Causes for Denaturing of Proteins

A
  • Strong acids and bases
  • Heavy metals
  • Heat and radiation (UV)
  • Detergents and solvents
25
Q

Dietary requirements for Amino Acids

A
  • Essential Amino Acids cannot be synthesized and must be obtained
  • Non-essential amino acids can be made from other amino acids.
26
Q

Conditionally Essential AA

A
  • Arginine
  • Cysteine
  • Glutamine
  • Tyrosine
  • Glycine
  • Proline
  • Serine
27
Q

Essential AA

A
  • Histidine
  • Lysine
  • Methionine
  • Phenylalanine
  • Threonine
  • Tryptophan
  • Isoleucine
  • Leucine
  • Valine
28
Q

Non-Essential AA

A
  • Alanine
  • Asparagine
  • Aspartic Acid
  • Glutamic Acid
29
Q

Metabolism

A

The “web of all the enzyme-catalyzed reactions in. cell or organism

  • Anabolism: Synthesis
  • Catabolism: Breakdown
30
Q

Examples of Metabolism

A
  • Photosynthesis
  • DNA Replication
  • Cell Respiration
  • Decomposition
  • Building muscle
  • Protein Synthesis
  • Digestion
  • Fermentation
31
Q

The role of enzymes in Metabolism

A
  • Either Synthesize or Break down
  • Make a biological reaction happen faster, making many processes more efficient.
    > Enzymes are specific to their substrate (the reactant), so a large # of enzymes are required in an organism
32
Q

Enzymes

A
  • Act as a catalyst for metabolic reactions
  • Are globular proteins with specific 3D formations
  • Have a high specificity for substrate
  • Proteins that are composed of building blocks that form long chains.
  • Most enzymes end in “ASE”
33
Q

Substrate

A

The molecule in which the enzyme acts

34
Q

Helicase

A

Acts as a catalyst in DNA replication

35
Q

Catalyst

A

Affects a chemical reaction without itself being changed (Re-Used)

36
Q

Enzymes Functions

A

Regulate the rate at which reactions occur

37
Q

Active Site

A
  • Enzymes have an “active site” on the surface where the substrates readily interact.
  • May have polar AA
38
Q

Enzyme Substrate Specifity

A

Substrate is specific to the enzyme

39
Q

Induced Fit Model

A

The shape of the enzyme accommodates to Substrate
- Active site is not a rigid pocket for the substrate to fit in.
- Substrate induces the enzyme to change shape
- Weaken the bonds of the substrate
- Lowers activation energy

40
Q

Molecular motion and Substrate-active site collisions

A
  • While some enzymes are emblazed and inmoblilized within a membrane, most enzymes and their substrate are found in solution (cytoplasm)
  • Molecular movement is needed for a substrate and Active site to come together.
41
Q

How do ENZYMES work?

A
  • For a reaction to start it needs energy: ACTIVATION ENERGY.
  • Enzymes lower this ACTIVATION ENERGY
  • The amount of energy needed for a chemical reaction to proceed: ACTIVATION ENERGY
42
Q

Enzymes and Reaction

A

Reactions are not impossible without enzymes
Enzymes just make the rate of reaction increase

43
Q

Enzymes in reaction

A
  • Substrates must absorb energy from their surroundings for their bonds to break
  • Products release energy when their new bonds are formed.
44
Q

Endergonic Reaction

A
  • Absorbs energy into the reactions
  • Amount of energy in the system increase
  • Anabolic
45
Q

Catalyzed Reactions

A

Hydrolytic reactions:
- Starch + Amylose = many maltose units
- Maltose + Maltase = Glucose + Galactose
- Lactose + Lactase = Glucose + Galactose
- Sucrose + Sucrase = Glucose = Fructose

45
Q

Exergonic Reaction

A
  • Gives off energy
  • Represented by a negative charge in energy
  • Loss of free energy
  • Catabolic
46
Q

Characteristics of Enzyme Activity

A
  1. Enzymes work best at certain temps and enable cell reactions to proceed at normal temps
  2. Small amount of enzyme can affect large amounts of substrate
  3. Enzyme and substrate concentration can control the rate of reaction
  4. Enzymes work best at certain pH
47
Q

Effects of temperature on Enzymes Controlled Reactions

A
  • Temp increases = Enzyme action increases: UNTIL optimum temp for the enzyme is reached
  • Often doubling with every 10C rise
  • “Collisions” between the substrate and the active site are more frequent at higher temps
  • Exponential until optimum temp
    > Rise: Inactive
    > Top: Optimal temp
    > Down: Denature
48
Q

Effects of PH on Enzyme Controlled Reaction

A
  • At other pHs enzymes are denatured because the H+ and OH- ions disrupt hydrogen bonds that hold the 3D structure
  • Enzymes have an optimal pH in which they work best
  • MOUNTAIN
    > Rise: Denature
    > Top: Optimal pH range
    > Down: Denature
49
Q

Effect of Substrate Concentration on Enzyme controlled Reacion

A
  • As a substrate concentration increases, the rate of reaction of enzyme-catalyzed reactions will increase… and then become constant.
  • The increased concentration is a “limiting factor”
  • When substrates engage all the active sites, reaction rate will not increase
  • HILL
    > Top: Plateau (Saturation of substrate)
50
Q

Pectinase

A
  • Polysaccharide found in fruit skins (cell wall)
  • Found in natural fungus (aspergillus niger) on fruit.
  • Uses enzymes to soften food
  • USES: Hydrolyzes pectin into monomers
    Pectinase is added during the crossing of fruit
  • ADV: Makes juice clearer and increases volume.
    Easy to separate from pulp.
51
Q

Lactase

A
  • Industrial lactase is produced from fungus: Kluyve Romyces Lactis
  • Enzyme is “Immobilized”
  • Added to milk. Concentration of milk drops. Glucose rises.
  • ADV:
    > Reduced intolerance
    > Sweeter
    > Less crystallization - Used in Ice cream
    > Bacteria ferments glucose faster - Used in yougurt
  • Can be expensive
52
Q

Biological Detergents

A
  • Proteases-protein (Most dirt)
  • Source: Bacteria-Bacillus Icheniformis.
  • Contain enzymes to digest stains at lower temperatures than 45C and high PHs
  • Wash in cold water! Lower energy use, less shrinking.

IB Biology SL (8 decks)

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