Disulfide bonds (S-S bonds) are covalent cross-linkages that stabilize the structure of some proteins. Where do disulfide bonds most commonly form? Choose one: A. Disulfide bonds form in the oxidizing environment of the cytosol. B. Disulfide bonds form in the reducing environment of the cytosol. C. Disulfide bonds form in the reducing environment of the endoplasmic reticulum. D. Disulfide bonds form in the oxidizing environment of the endoplasmic reticulum.
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Disulfide bonds are useful protein structures that help keep the protein’s tertiary structure stable. Protein disulfide isomerase (PDI) is the primary enzyme responsible for forming and rearranging disulfide bonds within a protein. When forming a disulfide bond, sulfurs on PDI will start off oxidized and end up being ______ after completing the formation of the disulfide bond on the protein. While rearranging disulfide bonds on proteins the sulfurs on PDI will begin reduced and end up being _____ after the rearrangement of disulfide bonds. Reduced; oxidized Oxidized; reduced Oxidized; oxidized Reduced; reduced
Basques L.
Disulfide bonds determine the properties of many proteins. A number of natural proteins are very rich in disulfide bonds and their mechanical properties (tensile strength, viscosity, hardness, etc.) are correlated with the degree of disulfide bonding. For example, glutenin, a wheat protein rich in disulfide bonds, is responsible for the cohesive and elastic character of dough made from wheat flour. The hard, tough nature of tortoise shell is due to the extensive disulfide bonding in its α-keratin. What is the molecular basis for the correlation between disulfide bond content and mechanical properties of the protein? Then compare disulfide bonds with the other class of bonds discussed in class (and in the book) and how these other bonds influence protein folding. Two examples of other bond types are sufficient.
Alexander B.
Disulfide bonds in proteins: a) result from an oxidation of thiols. b) help to maintain the shape of proteins. c) can be broken by reduction. d) can link two cysteine amino acid residues. e) All of these choices.
Shaiju T.
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