05. Polymere
Carbohydrates Lipides Proteines Nuclein Acids
Carbohydrates Lipides Proteines Nuclein Acids
Kartei Details
| Karten | 34 |
|---|---|
| Lernende | 66 |
| Sprache | Deutsch |
| Kategorie | Biologie |
| Stufe | Universität |
| Erstellt / Aktualisiert | 05.10.2013 / 28.10.2024 |
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Steroids
- mombrane fluidity (Cholesterol)
- Hormones
20 Amino Acid
Aminosäure
Chiralität L-Form
Isomerie
- Konstitutionsisomerie
- Stereoisomerie
Aminosäure mit Schwefel
Cystein (Cys)
Peptide Bond
patieller Doppelbindungscharakter
⇒ keine Rotation um C=N Bindung
Four Levels of Protein Structure
primary: sequence of amino acids
secondary: α-Helix β-pleated sheet
tertiary: interaction among side chains (R groups)
quaternary: multiple polypetide chains
tertiär Struktur
Disulfid Brücken
Ionenbindung
Wasserstoffbrücken
Hydrophobe Wechselwirkung
It is hard to predict a protein’s structure from its genetically determined amino acid sequence
How can we find out the structure?
- X-ray crystallography
- nuclear magnetic resonance spectroscopy
- Bioinformatics (compair with similar Proteins)
Nucleotide
Pentose sugar: Ribose or Deoxyribose
Nucleinsäure 5' / 3'
Phoshpatgruppe - 5' Sugar 3' - Phosphatgruppe
Pyrimidines
Cytosine (III)
Thymine/Uracil (II)
Purines
Adenine (II)
Guanine (III)
Bindung Monosaccharides
Glycosidic likages
Bindung Fatty acids- glycerols
Esterlikages
Bindung Nucleotides
Phosphodiester likages (Anhydrid Bindungen)
Monosaccharides with a Aldehyd Group
Aldoses
Monosaccharides with a Keto Groupe
Ketoses
Monosaccharides with 3 C Atoms
Trioses
Monosaccharides with 5 C Atomes
Pentoses
Monosaccharides with 6 C Atoms
Hexoxes
Ringbildung in Wässriger Lösung (Glucose)
C1 --> C5-OH
α und β Glucose
a-b Glucose
Maltose
Disaccharid
Saccharose
Disaccharide
The structure and function of a polysaccharide are determined by...
sugar monomers and position of glycosidic likages
Polymer Bildung
Dehydration (condensation reaction)
Polymer Abbau
Hydrolysis (Hydration)
Function of Polysaccharide...
Storage and Structure
α Glucose Polysaccarides (2)
Starch and Glycogen
Vorteil Glycogen (<--> Stärke)
Less space & more rapid liberation
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