BIO SCI 98 Lecture Notes - Lecture 10: Protein Folding, Column Chromatography, Isoelectric Focusing

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2 Aug 2018

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Overview of protein structure - 4. 1: every protein has 3-d structure that reflects its function. Stabilized by multiple weak interactions: hydrophobic interactions stabilized globular form, hydrogen bonds. Ionic interactions: peptide bond has a partial double bond structure that keeps the entire peptide group fixed due to resonance, the c-c bonds can rotate to assume bond angle respectively. C-n cannot rotate freely due to rotationally hindered backbone of single bonds that are affected by size and charge of r groups. Protein tertiary and quaternary structures - 4. 3: tertiary structures = 3d structure of polypeptide chain, globular: complicated structures often containing several types of secondary structure. Fibrous: serve as structural roles that have simple repeating elements of secondary structure. 3-d structure and function can be destroyed by denaturation: shows relationship between the two. Some proteins renature spontaneously to form active protein: protein tertiary structure is determined by amino acid sequence, protein folding in cells involves multiple pathways.

Related Questions

1. The level of protein structure that is stabilized primarilyby non-covalent interactions between the side chains within asingle polypeptide chain is refered to as its:

A) primary structure

B) secondary structure

C) tertiary structure

D) quaternary structure

E) none of the above

2. Collagen, a strong fibrous protein found in connectivetissue, bone, and the extracellular matrix, has a structure inwhich three left-handed helices wind around each other to form aright-handed triple helix. The primary structure of collagen has arepeat unit of -(Gly-X-Pro)- Which of the following bonds stabilizethe collagen triple helix? (mark all that apply)

A) Hydrogen bonds between hydroxyproline residues

B) Hydrogen bonds between N-H and C=O

C) Ionic bonds between amino acid side chains

D) Hydrogen bonds between charged amino acids

3. The non-covalent forces that stabilize the Beta-strandconformation of peptides include:

A) H-bonds between amide C=O and amide NH

B) Van der Waals packing between the peptide backbone atoms

C) Van der Waals packing due to side chain interdigitation

D) Only A and B above

E) None of the above

4. What is the approximate length difference of a 22-kDasingle-stranded ?-helical protein segment vs. a 22-kDasingle-stranded ?-strand protein segment? Assume a mean residuemass of 110 Da. Show work.

5. Circular dichroism measurements have shown that the peptidebackbone of poly-l-lysine (KKKKKKK) adopts a random coilconformation at pH 7.0, but becomes ?-helical as the pH is raisedabove 10. This observation is known as the

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1. A sequence of amino acids in a certain protein is found to be â Ser â Gly â Pro â Gly â

The sequence is most probably part of a(n):

a. beta turn

b. antiparallel beta sheet

c. alpha-helix

d. parallel beta-sheet

e. alapha-sheet

2. Which statement about peptides bonds is NOT TRUE?

There is perfectly free rotation about the peptide bond.

The peptide bond has partial double-bond character.

The peptide bond is shorter than a normal carbon-nitrogen single bond.

The peptide bond usually has a trans configuration with respect to the alpha-carbons of the two amino acids involved in the peptide bond.

Peptide bonds are made via condensation of an amine and a carboxylic acid with loss of water.

3. Which of the following statements about proteins is FALSE?

	Active proteins are generally very loosely structured.
	In water-soluble proteins, hydrophobic amino acid residues are generally buried and not exposed to water.
	Primary structure determines tertiary structure.
	Secondary structure is regular, recurring arrangements in space of nearby amino acid residues in a polypeptide.
	Quaternary structure involves the interaction of subunits in a protein with more than one polypeptide chain.

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BIO SCI 98 Lecture Notes - Lecture 10: Protein Folding, Column Chromatography, Isoelectric Focusing

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