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Chapter Twenty Proteins. Copyright © Houghton Mifflin Company. All rights reserved.20 | 2 →CO 20.1 The protein made by spiders to produce a web is a form.

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Presentation on theme: "Chapter Twenty Proteins. Copyright © Houghton Mifflin Company. All rights reserved.20 | 2 →CO 20.1 The protein made by spiders to produce a web is a form."— Presentation transcript:

1 Chapter Twenty Proteins

2 Copyright © Houghton Mifflin Company. All rights reserved.20 | 2 →CO 20.1 The protein made by spiders to produce a web is a form of silk that can be exceptionally strong. Lipids cont’d © F.H. Kolwicz / Visuals Unlimited

3 Copyright © Houghton Mifflin Company. All rights reserved.20 | 3 Lipids cont’d →Table 20.1

4 Copyright © Houghton Mifflin Company. All rights reserved.20 | 4 Lipids cont’d →CC 20.1

5 Copyright © Houghton Mifflin Company. All rights reserved.20 | 5 ←Fig. 20.1 Designation of handedness in standard amino acid structures. Lipids cont’d

6 Copyright © Houghton Mifflin Company. All rights reserved.20 | 6 Fig. 20.2 Separation of three amino acids Lys, Phe, and Glu using electrophoresis. Lipids cont’d

7 Copyright © Houghton Mifflin Company. All rights reserved.20 | 7 Table 20.2 Lipids cont’d

8 Copyright © Houghton Mifflin Company. All rights reserved.20 | 8 ←Fig. 20.3 Frederick Sanger determined the primary structure of the protein hormone insulin in 1953. Lipids cont’d Hulton Archive / Getty Images

9 Copyright © Houghton Mifflin Company. All rights reserved.20 | 9 →Fig. 20.4 The primary structure of human myoglobin. Lipids cont’d

10 Copyright © Houghton Mifflin Company. All rights reserved.20 | 10 CC. 20.2 Lipids cont’d

11 Copyright © Houghton Mifflin Company. All rights reserved.20 | 11 ←Fig. 20.5 The hydrogen bonding between the carbonyl oxygen atom of one peptide linkage and the amide hydrogen atom of another peptide linkage. Lipids cont’d

12 Copyright © Houghton Mifflin Company. All rights reserved.20 | 12 →Fig. 20.6 Four representations of the helix secondary structure. Lipids cont’d

13 Copyright © Houghton Mifflin Company. All rights reserved.20 | 13 Fig. 20.7 Two pleated sheet protein structure. Lipids cont’d

14 Copyright © Houghton Mifflin Company. All rights reserved.20 | 14 →Fig. 20.8 The secondary structure of a single protein. Lipids cont’d

15 Copyright © Houghton Mifflin Company. All rights reserved.20 | 15 Fig. 20.9 A telephone cord has three levels of structure. Lipids cont’d

16 Copyright © Houghton Mifflin Company. All rights reserved.20 | 16 Fig. 20.10 Disulfide bonds involving cysteine residues can form in two different ways. Lipids cont’d

17 Copyright © Houghton Mifflin Company. All rights reserved.20 | 17 ←Fig. 20.11 Human insulin, a small two-chain protein, has both intrachain and interchain disulfide linkages as part of its tertiary structure. Lipids cont’d

18 Copyright © Houghton Mifflin Company. All rights reserved.20 | 18 →Fig. 20.12 Four types of interactions between amino acid R groups produce the tertiary structure of a protein. Lipids cont’d

19 Copyright © Houghton Mifflin Company. All rights reserved.20 | 19 ←Fig. 20.13 The tertiary structure of the single-chain protein myoglobin. Lipids cont’d

20 Copyright © Houghton Mifflin Company. All rights reserved.20 | 20 →Fig. 20.14 Tertiary and quaternary structure of the oxygen- carrying protein hemoglobin. Lipids cont’d

21 Copyright © Houghton Mifflin Company. All rights reserved.20 | 21 Lipids cont’d ←CAG 20.1

22 Copyright © Houghton Mifflin Company. All rights reserved.20 | 22 ←Table 20.3 Lipids cont’d

23 Copyright © Houghton Mifflin Company. All rights reserved.20 | 23 ←Fig. 20.15 The tail feathers of a peacock. Lipids cont’d PhotoDisc

24 Copyright © Houghton Mifflin Company. All rights reserved.20 | 24 →Fig. 20.16 The coiled-coil structure of the fibrous protein beta kerotin. Lipids cont’d

25 Copyright © Houghton Mifflin Company. All rights reserved.20 | 25 →Table 20.4 Lipids cont’d

26 Copyright © Houghton Mifflin Company. All rights reserved.20 | 26 Fig. 20.17 Three helical peptide chains. Lipids cont’d

27 Copyright © Houghton Mifflin Company. All rights reserved.20 | 27 CC 20.3 Lipids cont’d

28 Copyright © Houghton Mifflin Company. All rights reserved.20 | 28 →Fig. 20.18 Collagen fibers Lipids cont’d Prof. P.M. Motta & E. Vizza / Photo Researchers

29 Copyright © Houghton Mifflin Company. All rights reserved.20 | 29 ←Fig. 20.19 Protein denaturation process. Lipids cont’d

30 Copyright © Houghton Mifflin Company. All rights reserved.20 | 30 →Fig. 20.20 Heat denatures the protein in egg white. Lipids cont’d E.R. Degginger

31 Copyright © Houghton Mifflin Company. All rights reserved.20 | 31 ←Fig. 20.21 Storage rooms for cheese. Lipids cont’d Rosenfield Images, Ltd. / SPL / Photo Researchers

32 Copyright © Houghton Mifflin Company. All rights reserved.20 | 32 CC 20.4 Lipids cont’d

33 Copyright © Houghton Mifflin Company. All rights reserved.20 | 33 →Table 20.5 Lipids cont’d

34 Copyright © Houghton Mifflin Company. All rights reserved.20 | 34 →Fig. 20.22 Structure of immunoglobulin. Lipids cont’d

35 Copyright © Houghton Mifflin Company. All rights reserved.20 | 35 ←CC 20.5 Lipids cont’d

36 Copyright © Houghton Mifflin Company. All rights reserved.20 | 36 ←CC 20.6 Lipids cont’d ←CC 20.6

37 Copyright © Houghton Mifflin Company. All rights reserved.20 | 37 ←Fig. 20.23 Immunoglobulin- antigen complex Lipids cont’d

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