Estimating pI:
pIbasic =
AVERAGE of pKa -AMINE group
+
pKa -BASIC R group
Major (non-enzymatic) protein functions
ANY PROTEIN in a cell must have been ___ for by ___
Ultimately, all proteins are ___ products
Ultimately, ALL PROTEINS ARE
GENE PRODUCTS
Carbohydrates

LACTOSE=
galactose + glucose (ß-linked)
Protein Folding
The majority of the R groups on the surface of a globular protein are either ___ or ___ed
either POLAR or CHARGED
Vitamins & Minerals
MINERALS
Are inorganic elements or compounds
They are gained through: DIET
Substrate-Enzyme specificity
is formed when substrate is bound to active site
E+S ⇔ES ⇔ EP ⇔ E+P

Protein Folding
Formed when acidic & basic R groups undergo a NEUTRALIZATION rxn
AA Rxns
Cleaves proteins on the CARBOXYL side of:
What effect do ENZYMES (“Catalysts”) have on:
NONE!!
Enzyme classification by reaction type
Hydrolysis
Enzyme Inhibition

A MIXED INHIBITOR has UNequal affinity
Favors either ES > E (or vice versa)
Effect on Vmax
Effect on Km
Km DECREASES
Km INCREASES
LIPIDS are:
“Hydro_____ __________s”
“Hydrophobic Biomolecules”
Carbohydrates
Enzyme classification by rxn type
REARRANGEMENTS
Examples:
Enzyme Inhibition
NEGATIVE FEEDBACK
NEGATIVE FEEDBACK
A specific type of non-competitive or
allosteric inhibition
Seen in:

Major (non-enzymatic) protein functions
Immune system
AntiGENS & AntiBODIES
3º Protein structure
6 INTERACTIONS B/T AA’s that contribute to 3º structure
NON-COVALENT bond between either:
Protein structure
Is usually the FIRST residue at the VERY END of an α-helix
Found at the END of β sheets
Enzyme Inhibition/Reversible Inhibition/Competitive inhibition does what? Effect on Vmax and Km
inhibitor binds AT the active site, and inhibitor resembles substrate in shape. Can be overcome by [S]. Vmax=NO ∆. Km=INCREASES.
PEPTIDES are

WRITTEN, READ, & SYNTHESIZED
from the ___ to ___ terminus
N to C
Protein structure:
AA sequence
Enzyme Inhibition/Feedback Inhibition/ Positive feedback=?
Positive feedback is where the product of a rxn acts as an AGONIST for one of the enzymes earlier in the chain
Lipids/Triaglycerols/ Saturated vs Unsaturated. Compare. Which is healthier? Why?
Saturated=no DBs, solid @ RT, Higher MPs. Unsaturated=at least 1 DB, liquid @ RT, Lower MPs). Unsaturated is healthier b/c they generate fewer calories when metabolized.
Mechanisms of Catalysis
General term for any species that is:
Coenzymes and Prosthetic groups are both cofactors