12-04-2014, 12:20 PM
Amino Acids
[attachment=61146]
INTRODUCTION
Amino acids are molecules containing an amine group, a carboxylic group and a side chain that various between different amino acids. The key elements of amino acids are “carbon, hydrogen, oxygen and nitrogen”. They are particularly important in biochemistry, where the term usually refers to alpha-amino acids.
An alpha-amino acids has the generic formula H2NCHRCOOH2, where R is an organic substituent, the amino group is attached to the carbon atom immediately adjacent to the carboxylate group. Other types of amino acids, exist when the amino group is attached to a different carbon atom. The various alpha amino acids differ in which side-chain is attached to their alpha carbon and can vary in size from just one hydrogen atom in glycine to a large heterocyclic group in tryptophan.
AMINO ACIDS
Amino acids are organic compound containing an amino group and an acidic group as substitutes on the same carbon that is the x carbon. Hence they are called x-amino acids, they are substituted methane’s. There are four substituent groups occupying the four valency position. These are hydrogen, carboxyl group, amino group and a variable group designated as R-group. Based on the nature of R-group there are many amino acids. However those which occur in proteins are only twenty types. The R group in these proteinacexes amino acids could be hydrogen [amino acid is called glycine], a methyl group [alanine], hydroxyl methyl [serine] etc.
The chemical and physical properties of amino acids are essentially of the amino, carboxyl and the R-functional group. Based on number of amino and carboxyl groups, they are acidic [eg:- glutamic acid], basic [lysine] and neutral [valine] amino acids. Similarly there are aromatic amino acids [tyrosine, phenylolanine, tryptophan]. A particular property of amino acid is the ionizable nature of –NH2 and –COOH groups. Hence in solution of different pHS, the structure of amino acids changes.
OCCURRENCE AND FUNCTIONS
Standard Amino Acid
Amino acids are the structural unit that make up proteins. They join together to form short polymer chains called Peptides or longer chains called either polypeptides or proteins. These polymers are liner and unbranched, with each amino acid within the chain attached to two neighbouring amino acids. The process of making proteins is called transalation and involves the step-by-step addition of amino acids to a growing protein chain by a riboxyme that is called a ribo-some, the order in which the amino acids are added is read through the genetic code from an mRNA template, which is a RNA copy of one of the organisms genes.
MILK PEPTIDES
Milk peptides are formed from milk proteins by enzymatic breakdown by digestive enzymes or by proteinaies formed by lactobacilli during the fermentation of milk.
RIBOSOMAL PEPTIDES
Ribosomal peptides are synthesized by the translational of mRNA. They are often subjected to proteolysis to generate the mature form. These function typically in higher organisms as hormones and signaling molecules.
NON-RIBOSOMAL PEPTIDES
These peptides are assembled by enzymes that are specific to each peptide rather than by the ribosome. These peptides are often cyclic. Hybrid compounds are commonly found.
PEPTONES
Peptones are derived from animal milk or meat digested by proteolytic digestion. It is used in nutrient media for growing bacteria and fungi.
[attachment=61146]
INTRODUCTION
Amino acids are molecules containing an amine group, a carboxylic group and a side chain that various between different amino acids. The key elements of amino acids are “carbon, hydrogen, oxygen and nitrogen”. They are particularly important in biochemistry, where the term usually refers to alpha-amino acids.
An alpha-amino acids has the generic formula H2NCHRCOOH2, where R is an organic substituent, the amino group is attached to the carbon atom immediately adjacent to the carboxylate group. Other types of amino acids, exist when the amino group is attached to a different carbon atom. The various alpha amino acids differ in which side-chain is attached to their alpha carbon and can vary in size from just one hydrogen atom in glycine to a large heterocyclic group in tryptophan.
AMINO ACIDS
Amino acids are organic compound containing an amino group and an acidic group as substitutes on the same carbon that is the x carbon. Hence they are called x-amino acids, they are substituted methane’s. There are four substituent groups occupying the four valency position. These are hydrogen, carboxyl group, amino group and a variable group designated as R-group. Based on the nature of R-group there are many amino acids. However those which occur in proteins are only twenty types. The R group in these proteinacexes amino acids could be hydrogen [amino acid is called glycine], a methyl group [alanine], hydroxyl methyl [serine] etc.
The chemical and physical properties of amino acids are essentially of the amino, carboxyl and the R-functional group. Based on number of amino and carboxyl groups, they are acidic [eg:- glutamic acid], basic [lysine] and neutral [valine] amino acids. Similarly there are aromatic amino acids [tyrosine, phenylolanine, tryptophan]. A particular property of amino acid is the ionizable nature of –NH2 and –COOH groups. Hence in solution of different pHS, the structure of amino acids changes.
OCCURRENCE AND FUNCTIONS
Standard Amino Acid
Amino acids are the structural unit that make up proteins. They join together to form short polymer chains called Peptides or longer chains called either polypeptides or proteins. These polymers are liner and unbranched, with each amino acid within the chain attached to two neighbouring amino acids. The process of making proteins is called transalation and involves the step-by-step addition of amino acids to a growing protein chain by a riboxyme that is called a ribo-some, the order in which the amino acids are added is read through the genetic code from an mRNA template, which is a RNA copy of one of the organisms genes.
MILK PEPTIDES
Milk peptides are formed from milk proteins by enzymatic breakdown by digestive enzymes or by proteinaies formed by lactobacilli during the fermentation of milk.
RIBOSOMAL PEPTIDES
Ribosomal peptides are synthesized by the translational of mRNA. They are often subjected to proteolysis to generate the mature form. These function typically in higher organisms as hormones and signaling molecules.
NON-RIBOSOMAL PEPTIDES
These peptides are assembled by enzymes that are specific to each peptide rather than by the ribosome. These peptides are often cyclic. Hybrid compounds are commonly found.
PEPTONES
Peptones are derived from animal milk or meat digested by proteolytic digestion. It is used in nutrient media for growing bacteria and fungi.