After completing this lesson you should be able to : Proteins Hydrolysis of Proteins and Chromatography HC CHEMISTRY HC CHEMISTRY • During digestion, enzyme hydrolysis of dietary proteins can produce amino acids. The structural formulae of amino acids obtained from the hydrolysis of proteins can be identified from the structure of a section of the protein. Chemical analysis • In chromatography, differences in the polarity and/or size of molecules are exploited to separate the components present within a mixture. • Interpretation of the results of chromatography. • Learners are not required to know the details of any specific chromatographic method or experiment. Depending on the type of chromatography in use, the identity of a component can be indicated either by the distance it has travelled or by the time it has taken to travel through the apparatus (retention time).
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After completing this lesson you should be able to : During digestion, enzyme hydrolysis of dietary proteins can produce amino acids. The structural formulae.
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After completing this lesson you should be able to :
Proteins
Hydrolysis of Proteins and Chromatography
HCCHEMISTRY
HCCHEMISTRY
• During digestion, enzyme hydrolysis of dietary proteins can produce amino acids. The structural formulae of amino acids obtained from the hydrolysis of proteins can be identified from the structure of a section of the protein.
Chemical analysis • In chromatography, differences in the polarity and/or size of molecules are
exploited to separate the components present within a mixture. • Interpretation of the results of chromatography. • Learners are not required to know the details of any specific chromatographic
method or experiment. Depending on the type of chromatography in use, the identity of a component can be indicated either by the distance it has travelled or by the time it has taken to travel through the apparatus (retention time).
Protein hydrolysisProteins are broken down during digestion. Digestion involves the hydrolysis of proteins to form amino acids
Protein
Aminoacids
+ 2H2O
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Identifying amino acids by chromatography
In the lab a protein can be hydrolysed back to its constituent amino acids by refluxing with concentrated hydrochloric acid for several hours.
Amino acids can be identified by the use of paper (or thin layer) chromatography.
A piece of chromatography paper is spotted with some amino acids suspected as being present and also with the hydrolysed protein.
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Identifying amino acids by chromatography
By comparing the position of the spots of the known amino acids with that of the hydrolysed protein, the amino acids in the protein can be identified.• Add your results to the