The Three-Dimensional Structure of Proteins

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These flashcards cover key vocabulary and concepts related to the three-dimensional structure of proteins, as described in the lecture notes.

Last updated 4:32 PM on 2/6/26
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31 Terms

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Noncovalent interactions

Forces that stabilize protein structures, such as hydrogen bonds, ionic interactions, and van der Waals forces.

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Hydrophobic effect

The tendency of nonpolar substances to aggregate in aqueous solutions to minimize their exposure to water.

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Dihedral angles (φ and ψ)

Angles that describe the configuration of peptide bonds in proteins, influencing their three-dimensional structure.

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Secondary structure

The local folded structures that form within a protein due to hydrogen bonding, such as α helices and β sheets.

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Tertiary structure

The overall three-dimensional shape of a single polypeptide chain, determined by interactions between side chains of amino acids.

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Quaternary structure

The structure formed when two or more polypeptide chains assemble into a functional protein complex.

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Proteostasis

The cellular maintenance of the concentration, conformation, and stability of proteins.

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Ramachandran plot

A graphical representation that allows visualization of dihedral angles (φ and ψ) of amino acids in proteins.

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Denaturation

The process by which a protein loses its native structure and function, often due to extreme conditions.

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Chaperone proteins

Proteins that assist in the correct folding of other proteins and in preventing misfolding.

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Amyloid fibrils

Misfolded protein aggregates associated with various neurodegenerative diseases.

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α Helix

A common type of protein secondary structure characterized by a right-handed coil and stabilized by intrahelical hydrogen bonds.

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β Conformation

A secondary structure in proteins in which polypeptide chains are organized into sheets stabilized by hydrogen bonds.

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Proline

An amino acid that induces kinks in protein structures and is often found in turns and loops of proteins.

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Glycine

An amino acid known for its flexibility, often found in turns or bends of protein structures.

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Fibrous proteins

Proteins with elongated shapes that are usually structural in function.

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Globular proteins

Proteins that are roughly spherical and often function as enzymes, transport proteins, or hormones.

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Protein purification methods

Column Chromatography, Size-exclusion/gel chromatography, Ion-exchange chromatography, Affinity chromatography

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What are the two methods of protein visualization and characterization?

Gel electrophoresis and isoelectric focusing

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Methods of protein structure determination

X-ray crystallography, NMR, CryoEM

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Column chromatography

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Ion-exchange chromatography

Separates proteins by net charge via attraction to oppositely charged resin. Similar charges may co-elute

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Cation exchange resin

Resin is negatively charged and binds positively charged proteins

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Anion exchange resin

Resin is positively charged and binds negatively charged proteins

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Size-exclusion chromatography

Separates proteins by size, large proteins elute first, small ones enter pores and elute later. Similar sizes may co-elute

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Affinity chromatography

Separates proteins based on specific binding to a ligand. Requires a known specific ligand, binding can alter protein structure, expensive

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Gel electrophoresis

Separates proteins by molecular weight and charge. Then undergoes uniform negative charge from SDS

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Isoelectric focusing (IEF)

Separates proteins by isoelectric point (pI) in a pH gradient; proteins stop moving at net charge = 0

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Cryo-electron microscopy (Cryo-EM)

Determines protein structure by imaging flash-frozen proteins in a near-native state using TEM. Useful for large macromolecular complexes. The resolution is low, it’s expensive.

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Nuclear magnetic resonance (NMR)

Determines protein structure by analyzing magnetic properties of atomic nuclei in solution. Only works with small proteins

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X-ray crystallography

Determines protein structure by analyzing X-ray diffraction patterns from protein crystals. Crystal structure can differ from native structure, only small proteins can form crystals