protein Polymers of Amino Acid

Karen Natasha | SH3 Knowledgeable

SMAK BPK PENABUR Singgasana

WHAT IS PROTEIN?
Proteins are classified All living things, including
as polymers or high bacteria and humans,
molar mass substances assemble their proteins from
that are mostly or a set of twenty amino acids,
totally made up of chains so named because each one
of amino acids. They has an amino group joined to a
vary in mass from a few carboxylic acid. Proteins
thousand to a few million contain α-amino acids, which
daltons (Da). indicate that the amino group
is joined to the carboxylic
α-amino acids acid's α-carbon.
－ －
R CH(NH₂) COOH

use in daily life

Repairing and building body tissues
Growth and development of children,
teens, and pregnant women
Plays a role in metabolic reactions
Maintains pH and fluid balance
Supports the immune system
Fuel energy
Good sources of protein include lean meat,
poultry, fish, eggs, dairy products, tofu,
nuts, seeds, and legumes. It is
recommended that healthy adults consume
10% to 35% of their total calorie needs
from protein. Overall, protein is an
important part of a healthy diet and
should be consumed daily to support
various bodily functions.

Carry oxygen throughout the body

HOW ARE PROTEINS FORMED?

Proteins are synthesized through a process called protein synthesis, which occurs in
two main stages: transcription and translation.

ption, the
During transcrithe DNA is
information ince a molecule
used to produRNA (mRNA).
of messenger en carries the
This mRNA th ctions to the
genetic instru e cytoplasm,
ribosome in thual synthesis
where the act takes place
of the protein process of
through the tion.
transla

In tran
code carslation, the gene
is read, aried by the mR tic
(tRNA) nd transfer R NA
sequenc brings the corr NA
the riboes of amino acidsect
are linke ome, where t to
a polyped together to fhoey
p
eventuatide chain, whicrhm
ll
functiony folds into a
al protein
.

THE STRUCTURE OF PROTEIN Common amino acids

Proline (C5H9NO2) Valine (C5H9NO2)

1,2-diaminopropane-5- 2-amino-3-methylbutanoic
carboxylic acid acid

REFERENCES
1. NCBI. (2013). Protein
polymers: Gene libraries open
up.
2. Chem. LibreTexts. (2021).
Proteins- Polymers of Amino
Acids.
3. Springer. (2014). Proteins as
Alanine (C3H7NO2) Polymers and
Polyelectrolytes.
2-aminopropanoic acid