论文部分内容阅读
氨基酸是组成蛋白质(化学组成的基本单位(包括种类、结构简式、异同点、必需氨基酸与非必需氨基酸之分).根据氨基酸的结构特点,可正确判断组成蛋白质的氨基酸.氨基酸通过缩合形成多肽(肽键连接),多肽通常呈链状,称肽链.由于多肽链中氨基酸的种类、数量、排列次序不同,肽链又呈现不同的空间结构,而一条或多条多肽进一步形成具有空间结构的蛋白质,则蛋白质结构具有多样性.蛋白质的结构多样性决定其功能的多样性,蛋白质分子的多样性是由有核酸控制的,应注意理解缩合的过程.根据缩合的原理,蛋白质分子中的肽键数=脱去的水分子数=氨基酸数-肽链数(反之,蛋白质水解:需要的水分子数=氨基酸数-肽链数);缩合后的每一条肽链至少还含有一个游离的氨基和一个游离的羧基.
Amino acids are composed of proteins (basic units of chemical composition (including categories, structural formulas, similarities and differences, essential amino acids and non-essential amino acids). According to the structural characteristics of amino acids, amino acids that make up proteins can be correctly judged. Amino acids form peptides through condensation. (peptide linkages), polypeptides are usually chain-shaped, called peptide chains. Because of the different kinds, numbers, and order of amino acids in peptide chains, peptide chains show different spatial structures, and one or more polypeptides further form a spatial structure. Proteins have a diversity of protein structures. The structural diversity of proteins determines the diversity of their functions. The diversity of protein molecules is controlled by nucleic acids. Attention should be paid to understanding the process of condensation. According to the principle of condensation, protein molecules Number of peptide bonds = number of water molecules removed = number of amino acids - number of peptide chains (conversely, protein hydrolysis: number of water molecules required = number of amino acids - number of peptides); each peptide chain after condensation contains at least one free Amino group and a free carboxyl group.