Proteins — origin, division, properties, meaning #3

Solubility is determined primarily by the ability to hydrate. Solid protein mixed with a small amount of water forms a gelatin gel. As the solvent is added, the proteins dissolve more and a sol is formed. It is characterized by high viscosity, low surface tension, light scattering, the so-called Tyndall effect, colloidal osmotic activity and susceptibility to coagulation, that is, changes in iron due to various factors. The factor that improves the solubility of most proteins is low concentrations of salts, while under the influence of high concentrations of salts, some acids, heavy metal salts, organic solvents, as well as high temperatures (> 50 C) they precipitate out of solution.

2. Proteins have acid-base properties because their amino acid components have functional groups capable of ionization. At a certain pH characteristic for each protein, called the isoelectric point, the particles have zero charge. At this value, the solubility of most proteins reaches a minimum. At pH values other than the isoelectric point, proteins occur in solution in the form of macroions that can move in an electric field. Proteins undergo specific reactions due to the presence of various amino acid functional groups.

Alcoholism is a serious problem in the human protein economy. Alcohol penetrates into the fluids and juices of human tissues. Without digesting, it enters the bloodstream through the mucous membrane of the stomach and intestines. Together with the blood, it spreads throughout the body, through all its tissues. Alcohol, like high temperatures, causes a protein shift. The devastating effects of alcohol affect all systems. It reduces the body's defenses in case of any inflammation and fever, as well as reduces physical and mental performance. This slows down the development of a young organism and expresses it.

1. Separation by design:

- simple — molecules consist only of polypeptide chains.

- complex — molecules contain not only polypeptide chains, but also non-peptide components, for example, metal ions — hemoglobin.

Complex proteins include, among others:

- nucleoproteins are proteins of cell nuclei.

- vitamin — it is contained in egg yolk.

- casein is a milk-protein substance.

2. Division according to the relationship between design and function:

- functional part — containing a catalytic reaction center.

- the structural part is most often hydrophobic, anchoring the protein in the lipid membrane.

3. Division by water solubility:

- hydrophobic (insoluble, fibrillar) - most often found in cell membranes.

- hydrophilic (soluble, globular) - most often found in the cytoplasm.

4. Separation by function:

- receptor enzymes.

- the spare one is structural.

- transporters — antibodies (protective proteins).

- contractile — normative.

- hormones.

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