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All polymers are made of repetitive units called monomers. Biopolymers often have a well-defined structure, though this is not a defining characteristic (example: lignocellulose): The exact chemical composition and the sequence in which these units are arranged is called the primary structure, in the case of proteins.
Many macromolecules are polymers of smaller molecules called monomers. The most common macromolecules in biochemistry are biopolymers (nucleic acids, proteins, and carbohydrates) and large non-polymeric molecules such as lipids, nanogels and macrocycles. [1]
A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues.
A biomolecule or biological molecule is loosely defined as a molecule produced by a living organism and essential to one or more typically biological processes. [1] Biomolecules include large macromolecules such as proteins, carbohydrates, lipids, and nucleic acids, as well as small molecules (Micromolecules) such as vitamins and hormones. A ...
It can be made of several thousands of glucose units. It is one of the two components of starch, the other being amylopectin. Polysaccharides (/ ˌ p ɒ l i ˈ s æ k ə r aɪ d /), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long-chain polymeric carbohydrates composed of monosaccharide units bound together ...
Protein structure is the three-dimensional arrangement of atoms in an amino acid-chain molecule. Proteins are polymers – specifically polypeptides – formed from sequences of amino acids, which are the monomers of the polymer. A single amino acid monomer may also be called a residue, which indicates a
As a fuel, proteins provide as much energy density as carbohydrates: 17 kJ (4 kcal) per gram; in contrast, lipids provide 37 kJ (9 kcal) per gram. The most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. [2] Proteins are polymer chains made of amino acids linked together by ...
Compared to the study of protein–protein and protein–DNA interaction, it is relatively recent that scientists get to know the protein–carbohydrate binding. [1] Many of these interactions involved carbohydrates found at the cell surface, as part of a membrane glycoprotein or glycolipid. These interactions can play a role in cellular ...