Identification of Proteins | Schemes and Mind Maps Medical Biochemistry

Biochemistry

Introduction:

Aim:

To

study

general

scheme

for

identification

of

Proteins.

Practical: - 3

Classification

of

Proteins:

3rd

sem

B.

Pharm

Proteins

consist

of

sequences

of

amino

acids.

There

are

20

different

amino

acids

found

in

living

organisms.

Amino

Acids

are

commonly

referred

to

as

"the

building

blocks

of

proteins,"

just

as

monosaccharides

are

the

building

blocks

of

sugars,

and

fatty

acids

and

glycerol

are

the

building

units

of

fats.

The

construction

(anabolism)

and

destruction

(catabolism)

of

proteins

is

a

continual,

non-stop

body

function.The

protein

molecule

contains

carbon,

hydrogen,

oxygen,

and

about

16%

nitrogen.

Some

may

also

contain

sulfur

and

phosphorus.

It

is

the

presence

of

nitrogen

that

distinguishes

a

protein

molecule

from

that

of

a

carbohydrate

or

fat.

Proteins

are

not

made

by

eating

proteins.

When

a

protein

food

is

eaten,

the

body

must

break

down

protein

molecules

into

useable

amino

acids,

rebuilding

them

into

the

thousands

of

different

kinds

of

proteins

it

needs.

More

than

50,000

protein

combinations

are

possible

for

the

100,000

or

so

cells

that

require

them.

A.

Simple

Proteins

1.

Albumins:

blood

(serumbumin);

milk

(lactalbumin);

egg

white

(ovolbumin);

lentils

(legumelin);

kidney

beans

(phaseolin);

wheat

(leucosin).

Globular

protein;

soluble

in

water

and

dilute

salt

solution;

precipitated

by

saturation

with

ammonium

sulfate

solution;

coagulated

by

heat;

found

in

plant

and'

animal

tissues.

2.

GBobulins:

blood

(serum

globulins);

muscle

(myosin);

potato

(tuberin);

Brazil

nuts

(excelsin);

hemp

(edestin);

lentils

(legumin).

Globular

protein;

sparingly

soluble

in

water;

soluble

ingutral

solutions;

precipitated

by

dilute

ammonium

sulfate

and

coagulated

by

heat;

distributed

in

both

plant

and animal tissues.

3.

Glutelins:

wheat

(glutenin);

rice

(oryzenin).

Insoluble

in

water

and

dilute

salt

solutions;

soluble

in

dilute

acids;

found

in

grains

and

cereals.

4.

Prolamines:

wheat

and

rye

(gliadin);

corn

(zein);

rye

(secaline);

barley

(hordein).

Insoluble

in

water

ard

absolute

alcohol;

soluble

in

70%

alcohol:

high

in

amide

nitrogen

and

proline;

occurs

in

grain

seeds.

5.

Protamines:

sturgeon

(sturine);

mackerel

(scombrine);

salmon

(salmine):

herring

(clapeine).

Soluble

in

water;

not

coagulated

by

heat;

strongly

basic;

high

in

arginine;

associate

with

DNA;

0ccurs

in

sperm

ceiis.

6.

Histones:

Thymus

gland;

pancreas;

nucleoproteins

(nucleohistone).

Soluble

in

water,

salt

solutions,

and

dilute

acids;

insoBuble

in

ammonium

hydroxide;

yields

large

amounts

of

lysine

and

arginine;

combined

with

nucleic acids within cells.

7.

Scleroproteins:

Connective

tissues

and

hard

tissues.

Fibrous

nrotein:

insoluble

in

all

solvents

and

resistant

to

digestion.

&

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Biochemistry

Introduction:

Proteins consist of sequences of amino acids. There are 20 different amino acids found in

living organisms. Amino Acids are commonly referred to as "the building blocks of

glycerol are the building units of fats. The construction (anabolism) and destruction

(catabolism) of proteins is a continual, non-stop body function.The protein molecule

Brazil nuts (excelsin); hemp (edestin); lentils (legumin). Globular protein;

sparingly soluble in water; soluble ingutral solutions; precipitated by

dilute ammonium sulfate and coagulated by heat; distributed in both plant

6. Histones: Thymus gland; pancreas; nucleoproteins (nucleohistone).

7. Scleroproteins: Connective tissues and hard tissues. Fibrous nrotein:

insoluble in all solvents and resistant to digestion.

4. Phosphoproteins: milk (casein); egg yolk (ovovitellin). Phosphoric acid

2. Proteases: intermediate p1 oducts of protein diges:ion. Soluble in water;

uncoagulated by heat; and precipitated by saturatei ammonium sulfate:

acids joined by a peptide linkage; hydrolyzed to individual amino acids.

Sr.No.

potassium ferricyanide

3 ml absolute alcohol + protcin

solution +2 drops of a- rapthol +

3 nl of solution +(NH),SO, solid to saturate

Precipitation