Classification Based on Molecular Shape of the Proteins
In this type of classification proteins are classified as follows:
Fibrous Proteins
Fibrous proteins are also called sclera proteins. They are insoluble high molecular weight libers
The fibers are long and thin. These have axial ratio (length/breadtgreter upan
Collagen found in cartilage and tendons
Elastin found in elastic tissue such as tendon and arteries
Keratin of hair, skin and nail.
Keratins, those in mammals are called a-keratins, being almost entirely-helical in structure in
contrast to B-keratin which are made up of B-sheets and occurs in feathers
Globular Protein
They are also called sclera proteins, on account of their spherical or ovoid shape. In globular
proteins the poly- peptide chain is compactly folded and coiled and have axlad ratio
(length/breadth) of less than 10. These are soluble proteins of relatively low molecular weight.
This group includes mainly:
• Albumin
Globulin
Many enzymes
Histones
Protamine
• Actin, troponin, etc.
Classification of Proteins Based on Composition of Protein
According to the joint committee of the American Society of Biological Chemists and American
Physiological Society, proteins are classified into three main ground as following
1. Simple proteins
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2. Conjugated proteins
3. Derived proteins.
Simple Proteins
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Simple proteins are defined as those proteins that upon hydrolysis Meld only amino acids or
their
derivatives. They are subclassified according to their solubility and heat coagulability as follows:
o Albumins: The albumins are soluble in water, coagulated by heat. It is deficient in
glycine, e.g. egg albumin, lactalbumin of milk
Globulins: The globulins are insoluble in water, but theyare soluble in dilute neutral salt
solution and are heat coagulable, e.g. ovoglobulin of egg yolks, serum globulin, legumin
of peas.
o Glutelins: The glutelins are soluble in dilute acids and alkalies, but they are insoluble in
neutral solvents. They are plant proteins, e.g. glutelin of wheat and gryzenin of rice.
O
o Prolamins or Alcohol Soluble Proteins: The prolamins are soluble in 70 to 80%-alcoho
but they are insoluble in water, neutral solvent or absolute alcohol. The protaming are rich
in proline but are deficient in lysine. They are plant proteine zein of com, gliadin of
wheat.
O
Histones: The histones are soluble in water, but are not cohilated by heal. Histones tre
basic proteins as they are rich in basic amino acids. The Bistones, Being basic usually
occur in tissues in salt combinations with acidic substances such astoucleic acids (RNA
and DNA).
o Protamines. They are strongly basic and rich in basic amino acid arginine The
protamines are soluble in water but are not heat coagulable Like histones they occur in
tissues with nucleic acids
o Scleroprotein: Scleroprotein also called albuminoid is insoluble in water, and in dilute
solutions of salt, acids and bases. The most important scleroproteins are collagen, keratin
and fibrion. All scleroproteins have a fibriller structure in natural state scleroproteins
(except elastin) are not hydrolyzed by proteolytic enzyigs and therefore have 99
nutritive value. Conjugated Proteins
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Conjugated Proteins
Conjugated proteins are composed of simple protein combined with song non-protein substance
The non protein group is referred to as the prosthetic (additional), group, Eollowing are the
examples of conjugated proteins:
Nucleoproteins: The nucleoproteins are composed of simple base proteins histones or
protamines) with nucleic acids (RNA and DNA) as the prosthetic geoons.. istrere: Bl
Givcoproteins: These consist of simple protein and carbohydrate as in prosthetic group, c.g.
mucin of saliva, immunoglobulins, hormones like TSH, FSH and Ed Mies Val d
Chromoproteins: Chromoproteins are composed of simple proteins with a colored prosthetics
group, c.g. hemoglobin,cytochromes, catalase peroxidase in which prosthetic group is hem/ceps
Phosphoprotein: The phospoproteins are formed by a combination of protein with prosthetic
group phosphoric acid, c.g. casein of milk and vitellin of egg yolk
TESCARFA
Lipoproteins: The lipoproteins are formed by a combination of protein with a prosthetic group
lipid, c.g. Serum lipoproteins like:
• Chylomicrons
• Very low density lipoprotein (VLDL),
• Low density lipoprotein (LDL)
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• High density lipoproteins (HDL).
- Derived Proteins
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This class of proteins as the name implies, includes those substances formed from simple and
conjugated proteins.
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Derived proteins are subdivided into primary derived proteins (dengtured protein) and
secondary
derived proteins.
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• Primary Derived Proteins (Denatured Proteins): These protein derivatives are formed by
agents, such as heat, acids, alkalies, etc. which cause only slight changes in the protein
molecule and its properties without hydrolytic cleavage of peptide bond (Figure 4.14)
These are:
• Proteans: These are the earliest product of protein hydrolysis by action of dilute acids
enzymes e.g. myosan from myosin and fibrin from fribrinogen.
Metaproteins: The metaproteins are formed by further action of acids and alkalies on proteans
c.g. acid and alkali albuminates.
▪ Secondary Derived Proteins: These substances are formed in the progressive hydrolytic
cleavage of the peptide bonds of metaproteins (coagulated proteins) into progressive
smaller molecules.
FUNCTIONS OF PROTEIN TO THE BODY
Maintains proper pH
Boosts of immune health
- Transports and stores nutrient.
Energy production
Hormone production
Building of tissues and muscle
-DNA replication
Provision of amino acid in diet
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