Protein polymer

Proteins are polymers in which the 20 natural amino acids are linked by amide bonds. In addition to the 20 natural amino acids, there are amino acids that are not directly synthesized from ribosomes, such as L-3,4-dihydroxyphenylalanine (DOPA), hydroxyproline (Hyp), dityrosine, and selenomethionine, and these compounds are synthesized via posttranslational modifications.

A protein polymer (oligopeptide block polymer or sequential polypeptide polymer) consists primarily of tandem, exactly repeated blocks of amino acid sequence. These blocks, oligopeptide monomers, can be classified broadly into two groups, based on whether polymer structure is determined primarily by structure within the individual polymer block, or by their repetitive nature.

An oligopeptide is a short-chain peptide, i.e., a polymer of amino acids (AAs) connected by amide, or more precisely peptide, linkages. The term is usually limited to peptides with less than 20–25 amino acid residues.

Protein polymers are natural macromolecules derived from plants and animals which makes them an easily obtainable, renewable resource. Since 1872 chemists have identified the common polymers produced by plants and animals, primarily proteins (collagen, keratin) and carbohydrates (cellulose, starch). Chemists have also learned to synthesize new polymers from simple chemicals, creating a vast array of plastics and synthetic fibers.
Protein polymer

Recent Posts

The Most Popular Articles

RSS Food Processing

Hypertension and Diet

Processing of Food

Food Science and Human Nutrition

  © Blogger templates Newspaper by 2008

Back to TOP