What type of intermolecular forces are involved in maintaining protein secondary structure?
What type of intermolecular forces are involved in maintaining protein secondary structure?
Hydrogen bonds between sections of the protein chain are responsible for the secondary structure of the protein.
Which of the following maintains the 3 dimensional structure of a protein?
Hydrogen bonds in a protein molecule. Large numbers of hydrogen bonds form between adjacent regions of the folded polypeptide chain and help stabilize its three-dimensional shape. The protein depicted is a portion of the enzyme lysozyme, and the hydrogen (more…)
What contributes to the three-dimensional shape of a protein?
The primary structure of a protein — its amino acid sequence — drives the folding and intramolecular bonding of the linear amino acid chain, which ultimately determines the protein’s unique three-dimensional shape. Folded proteins are stabilized by thousands of noncovalent bonds between amino acids.
What are the interactions that stabilize the three-dimensional structure of proteins?
The folding is driven by the non-specific hydrophobic interactions, the burial of hydrophobic residues from water, but the structure is stable only when the parts of a protein domain are locked into place by specific tertiary interactions, such as salt bridges, hydrogen bonds, and the tight packing of side chains and …
What is the three-dimensional shape of a protein called?
Tertiary structure – the level of protein structure at which an entire polypeptide chain has folded into a three-dimensional structure. In multi-chain proteins, the term tertiary structure applies to the individual chains.
Where is the secondary structure of a protein formed?
The secondary structure arises from the hydrogen bonds formed between atoms of the polypeptide backbone. The hydrogen bonds form between the partially negative oxygen atom and the partially positive nitrogen atom.
What is denaturation give an example?
Common examples When food is cooked, some of its proteins become denatured. This is why boiled eggs become hard and cooked meat becomes firm. A classic example of denaturing in proteins comes from egg whites, which are typically largely egg albumins in water. Fresh from the eggs, egg whites are transparent and liquid.