Composition characteristics of protein
Protein is a complex organic polymer compound composed of α -amino acids combined in a certain order to form a polypeptide chain, and then one or more polypeptide chains are combined in a specific way. Amino acids are the basic units of protein, and they are linked into peptide chains through dehydration and condensation. Each polypeptide chain has twenty to hundreds of amino acid residues (-R); Various amino acid residues are arranged in a certain order.However, with the development of the industry, Antibody Phage Display Service It will also bring us more and more consumer experiences, so that users can really feel the upgrade and change. https://www.alphalifetech.com/.jpg)
the composition characteristics of protein
The amino acid sequence of protein is encoded by the corresponding gene. In addition to the 20 basic amino acids encoded by the genetic code, in protein, some amino acid residues can be modified after translation to change their chemical structure, thus activating or regulating protein. Multiple protein can form a stable protein complex together, often by combining together, and fold or spiral to form a certain spatial structure, thus playing a specific function. The organelles of synthetic peptides are ribosomes on rough endoplasmic reticulum in cytoplasm. The difference of protein lies in the variety, number, arrangement order of amino acids and the spatial structure of peptide chains.
Protein is composed of C (carbon), H (hydrogen), O (oxygen) and N (nitrogen), and generally protein may also contain P (phosphorus), S (sulfur), Fe (iron), Zn (zinc), Cu (copper), B (boron), Mn (manganese) and I (iodine).
The composition percentage of these elements in protein is about: 50% carbon, 7% hydrogen, 23% oxygen, 16% nitrogen, 0-3% sulfur and other trace amounts.
All protein contains N element, and the nitrogen content of various protein is very close, with an average of 16%;
Every 1g of N in any biological sample means that there is about 100/16=6.25g protein, and 6.25 is often called protein constant.
