BIOCHEMISTRY-ACHIEVE (1 TERM)
BIOCHEMISTRY-ACHIEVE (1 TERM)
9th Edition
ISBN: 9781319402853
Author: BERG
Publisher: MAC HIGHER
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Chapter 3, Problem 27P
Interpretation Introduction

Interpretation:

The sequence of the peptide consisting of 14 amino acids should be determined.

Concept introduction:

Trypsin cleaves peptide chains at the carboxyl side of the amino acids lysine (K) or arginine (R) if they are not followed by proline. Carboxypeptidase hydrolyzes the first peptide bond at the C-terminal of the peptide chain except for arginine (R), lysine (K) or proline (P). Chymotrypsin cleaves the peptide bond at the C-terminal where there ishydrophobic amino acids like tyrosine (Y), tryptophan (W), phenylalanine (F), leucine (L) and methionine (M). Cyanogen bromide hydrolyzes peptide bond at C-terminal of methionine residues. Homoserine is a product of cyanogen bromide cleavage by degradation of methionine.

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3 of 3 A protein was completely digested with trypsin and an internal peptide (i.e. not derived from the N- or C-terminals) was purified. Determine its sequence from the following information: a) amino acid analysis yields one mole of D, T, P, L, Y, F, K, and R per mole of peptide; b) treatment of the intact peptide with FDNB, followed by acid hydrolysis, gives DNP-L and &-DNP-K; c) treatment of the intact peptide with chymotrypsin yields a tripeptide containing K, T, and D; a tetrapeptide containing P, L, F, and R, and free tyrosine; d) the tripeptide, in part c, yields DNP-T and ɛ-DNP-K after reaction with FDNB and acid hydrolysis. Note: trypsin will not cleave on the carboxyl side of arginine or lysine if the next amino acid (donating the amino group) is proline. Put your answer here:
pls answer the following question. -Which amino acids contain the following?a.sulfur/sulfhydryl group b. aromatic group c. imidazole ring d. guanidine group e. indole group -Classify the following proteins according to their biological function: casein, albumin gluten, and myoglobin. -Which levels of protein structure organization are lost during hydrolysis and denaturation? -What is the Beer-Lambert's Law? Why is it relevant to the quantitative analysis of proteins? -What are the other protein components of milk aside from casein?
(a)  How is ubiquitination attached to the protein of interest?  At which amino acid residue(s)?  What enzyme(s) is involved, if any?(b)  Is the ubiquitination relatively stable or highly dynamic?  how does ubiquitination become detached from the protein of interest? what enzyme is involved?(c)  what is the function of ubiquitination
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