Proteins

Proteins, from the Greek proteios, meaning first, are a class of organic compounds which are present in and vital to every living cell. In the form of skin, hair, callus, cartilage, muscles, tendons and ligaments, proteins hold together, protect, and provide structure to the body of a multi-celled organism. In the form of enzymes, hormones, antibodies, and globulins, they catalyze, regulate, and protect the body chemistry. In the form of hemoglobin, myoglobin and various lipoproteins, they effect the transport of oxygen and other substances within an organism.

Proteins are generally regarded as beneficial, and are a necessary part of the diet of all animals. Humans can become seriously ill if they do not eat enough suitable protein, the disease kwashiorkor being an extreme form of protein deficiency. Protein based antibiotics and vaccines help to fight disease, and we warm and protect our bodies with clothing and shoes that are often protein in nature (e.g. wool, silk and leather).
The deadly properties of protein toxins and venoms is less widely appreciated. Botulinum toxin A, from Clostridium botulinum, is regarded as the most powerful poison known. Based on toxicology studies, a teaspoon of this toxin would be sufficient to kill a fifth of the world's population. The toxins produced by tetanus and diphtheria microorganisms are nearly as poisonous. A list of highly toxic proteins or peptides would also include the venoms of many snakes, and ricin, the toxic protein found in castor beans.

Despite the variety of their physiological function and differences in physical properties--silk is a flexible fiber, horn a tough rigid solid, and the enzyme pepsin water soluble crystals--proteins are sufficiently similar in molecular structure to warrant treating them as a single chemical family. When compared with carbohydrates and lipids, the proteins are obviously different in fundamental composition. The lipids are largely hydrocarbon in nature, generally being 75 to 85% carbon. Carbohydrates are roughly 50% oxygen, and like the lipids, usually have less than 5% nitrogen (often none at all). Proteins and peptides, on the other hand, are composed of 15 to 25% nitrogen and about an equal amount of oxygen. The distinction between proteins and peptides is their size. Peptides are in a sense small proteins, having molecular weights less than 10,000.

مواضيع ذات صلة

تصنيف البروتينات classification of proteins

الدنترة (المسخ) Denaturation والتغيرات التي تطرأ على البروتين الممسوخ

التنظيمات البنائية التركيبية للبروتين

البروتينات proteints

الببتيدات Peptides

الأحماض الامينية غير البروتنيية

تصنيف الأحماض الامينية Classification of amino acids

الخصائص الحامضية - القاعدية للأحماض الامينية The acid-base properties of amino acids

الفعالية البصرية للأحماض الامينية Optical activity of amino acids

الأحماض الامينية

محلل الأحماض الأمينية التلقائي Automated amino acid analyzer

تقدير الوزن الجزيئي للبروتينات