The Classification of Protein

Classification of Protein

According to Gross Structure
A. Fibrous Proteins. These are largely insoluble in ordinary aqueous media (salt solutions, acid, etc.). Their molecular weight is high, though this has not been definitely determined. They consist of fibers made up of long linear molecules arranged (roughly) parallel to the fiber axis. They are amorphous (that is noncrystalline) and are capable of being stretched and then released t contact again. Their function is largely one of structure or support. Years ago they were given such names an albunimoids and sclerins. Example of individual members are collagen (from cartillage); myosin (muscle); keratin (hair); fibrin (clot of blood). These proteins are difficult to purity.

B. Globular Proteins. These are soluble in aqueous media (salt solutions, acids, bases, or aqueous alcohol). They have been crystallized and have definite molecular weight. They are characterized by their ability to become denatured, which is a molecular disorganization, with accompanying changes in physical and physiological properties. Among these proteins are several showing specific physiological activities (such as enzymes, hormones, etc.)


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