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BLE 3-6 The Specificity of Some Common Methods for fragmenting Polupeptide Chali

ID: 194152 • Letter: B

Question

BLE 3-6 The Specificity of Some Common Methods for fragmenting Polupeptide Chalins How do you read this chart? Reagent (biological source) Trypsin (bovine pancreas) Submaxillary protease (mouse submaxillary gland) Chymotrypsin (bovine pancreas) Staphylococcus aureus V8 protease (bacterium S aureus) Asp-N-protease (bacterium Pseudomonas fragi) Pepsin (porcine stomach) Endoproteinase Lys C (bacterium Lysobacter enzymogenes) Cyanogen bromide Cleavage points Lys, Arg (C) Arg (C) Phe, Trp, Tyr (C)How do Asp, Glu (C) Asp, Glu (N) Leu, Phe, Trp, Tyr (N) Lys (C) Met (C) What do the (C) and (N) mean? you know which cleavage reagents to use? ll reagents encept ajanegen bromide are proteases All are available from commercial sounces Rs fmishing the primuny ecogpition pint for the protease or reagent pepaide bond Cleerage eccers on etherecabny t) er the mino 00 side e the indicated amine acld residus

Explanation / Answer

This chart is a list of the chemical reagents which cleaves the peptides at particular sites which are mentioned against it. these chemical reagents are used when anyone wants to know the sequence of the proteins and hence cleaves the protein into small fragments.

the C refers to the carboxy terminal while N refers to amino terminal of the protein. when amino acids are joined to form a protein, the carboxy end of first amino acid reacts with the amino group of the second amino acid and the peptide formation is proceeded in the sam way further. hence it leaves the amino group of the first amino acid free and the carboxy terminal of last amino acid free as well andthese are known as N and C terminal.

the desired knowledge of protein help us to decide the cleavage agent. if the amino terminal of the protein needs to be decoded then the Amino terminal cleavage reagents are used. if the aromatic amino acids are present in more numbers of the target protein, then we cleave with chymotrypsin,so on and so forth.