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Cysteine (symbol Cys or C; [5] / ˈ s ɪ s t ɪ iː n /) [6] is a semiessential [7] proteinogenic amino acid with the formula HOOC−CH(−NH 2)−CH 2 −SH. The thiol side chain in cysteine enables the formation of disulfide bonds, and often participates in enzymatic reactions as a nucleophile. Cysteine is chiral, but both D and L-cysteine ...
FDPB-based methods calculate the change in the pK a value of an amino acid side chain when that side chain is moved from a hypothetical fully solvated state to its position in the protein. To perform such a calculation, one needs theoretical methods that can calculate the effect of the protein interior on a p K a value, and knowledge of the pKa ...
This occurs halfway between the two carboxylate pK a values: pI = 1 / 2 (pK a1 + pK a(R)), where pK a(R) is the side chain pK a. [38] Similar considerations apply to other amino acids with ionizable side-chains, including not only glutamate (similar to aspartate), but also cysteine, histidine, lysine, tyrosine and arginine with positive ...
Side chain Hydro-phobic pKa § Polar pH Small Tiny Aromatic or Aliphatic van der Waals volume (Å 3) Alanine: A Ala -CH 3 - - Aliphatic 67 Cysteine: C Cys -CH 2 SH: 8.55 acidic - 86 Aspartic acid: D Asp -CH 2 COOH 3.67 acidic - 91 Glutamic acid: E Glu -CH 2 CH 2 COOH 4.25 acidic - 109 Phenylalanine: F Phe -CH 2 C 6 H 5 - - Aromatic 135 Glycine ...
The complete data for Cysteine. General information. Chemical formula: C 3 H 7 N O 2 S ...
The side-chain of the nucleophilic residue performs covalent catalysis on the substrate. The lone pair of electrons present on the oxygen or sulfur attacks the electropositive carbonyl carbon. [3] The 20 naturally occurring biological amino acids do not contain any sufficiently nucleophilic functional groups for many difficult catalytic ...
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In this modification, an asparagine or aspartate side chain attacks the following peptide bond, forming a symmetrical succinimide intermediate. Hydrolysis of the intermediate produces either aspartate or the β-amino acid, iso(Asp). For asparagine, either product results in the loss of the amide group, hence "deamidation". hydroxylation