The Structural Influence of Amino Acids in Proteins

Amino acids are substances made up of compounds that are organic in origin. The compounds have nitrogen, carbon and hydrogen elements that form functional and side-chain groups in every amino acid. Therefore, proteins are a complex structure of different amino acids linking together, essential in the biologic functioning of organisms. Understanding the diverse nature of the amino acid structure explains why proteins perform many functions.

Amino acids are a network of a carboxylic group, an amine group, a particular atom of hydrogen, and variable radical that is the functional group, (Albert et al., 2002). This structure determines the sequence of amino acids that makes proteins diverse. In addition, a chain of amino acids contains polypeptides back bonds with desperate chains that give distinctive properties. For instance, an alanine amino acid is different from an aspartate due to the side chains not involved in the bonding process.  Albert et al. (2002) explain that it is the determinant of a particular dimensional structure with a conformational energy. The energy describes why proteins denature at different energy levels when carrying out various functions.

Besides the structural properties, the polarity of the side chain determines given chemical properties. A side chain may be either water loving or water fearing. The polarity phenomenon makes it possible for given proteins to bind with other protein structures in the human body efficiently. According to Bettelheim, Brown, Campbell, Farrell, and Torres (2012), the non-polar side chains tend to tend to cluster in the inside of protein molecules, which is essential for the avoidance of water contact in the body cells, unlike the polar side chain proteins.

In conclusion, it is evident that amino acids are definitive of the side chain physiochemical properties. The side chains are co-determinants of the volumes, polarities, chemical structures and the charge of amino acids. They give a perfect explanation as to why some proteins are enzymes, denaturing are different temperatures, and why they bind uniquely. Therefore, this pro service paper has explained why amino acids are the contributing factor of the protein’s many functions.

Views: 17


You need to be a member of OC foodies to add comments!

Join OC foodies

© 2018   Created by OCfoodies.   Powered by

Badges  |  Report an Issue  |  Terms of Service