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The polar, uncharged amino acids serine (Ser, S), threonine (Thr, T), asparagine (Asn, N) and glutamine (Gln, Q) readily form hydrogen bonds with water and other amino acids. [32] They do not ionize in normal conditions, a prominent exception being the catalytic serine in serine proteases. This is an example of severe perturbation, and is not ...
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
The amino acids in a polypeptide chain are linked by peptide bonds between amino and carboxyl group. An individual amino acid in a chain is called a residue, and the linked series of carbon, nitrogen, and oxygen atoms are known as the main chain or protein backbone.
Amino acid biosynthesis is the set of biochemical processes (metabolic pathways) by which the amino acids are produced. The substrates for these processes are various compounds in the organism's diet or growth media. Not all organisms are able to synthesize all amino acids. For example, humans can synthesize 11 of the 20 standard amino acids ...
In polymer chemistry, polymerization (American English), or polymerisation (British English), is a process of reacting monomer molecules together in a chemical reaction to form polymer chains or three-dimensional networks. [1] [2] [3] There are many forms of polymerization [4] and different systems exist to categorize them. IUPAC definition for ...
Amino acids contain both amino and carboxylic acid functional groups. (In biochemistry , the term amino acid is used when referring to those amino acids in which the amino and carboxylate functionalities are attached to the same carbon, plus proline which is not actually an amino acid).
In a plant-based diet there is the perceived issue of amino acid content of various individual foods. A satisfying diet however, will include minimum requirements of all essential amino acids. In addition to grains, such as corn, rice, or wheat, vegetable protein also occurs in legumes, which include beans and peanuts.
Liquid aHVP typically contains 55% water, 16% salt, 25% organic substances (thereof 20% protein (amino acids) analyzed as about 3% total nitrogen and 2% amino nitrogen). Many amino acids have either a bitter or sweet taste. In many commercial processes, nonpolar amino acids such as L-leucine and L-isoleucine are often removed to create ...