Chemistry of natural products : amino acids, peptides, proteins and enzymes / V. K. Ahluwalia, Lalita S. Kumar, and Sanjiv Kumar.

Format:

Book

Author/Creator:

Ahluwalia, V. K., author.

Kumar, Lalita S., author.

Kumar, Sanjiv, author.

Language:

English

Subjects (All):

Natural products.

Chemistry, Organic.

Physical Description:

1 online resource (250 pages)

Place of Publication:

Cham, Switzerland : Springer, [2022]

System Details:

Mode of access: World Wide Web.

Summary:

This book is designed to serve as a textbook for core as well as elective courses offered to undergraduate and advanced undergraduate students enrolled in chemistry. This textbook comprehensively deals various topics of organic chemistry such as amino acids, peptides, proteins and enzymes. The text is divided into four chapters: a chapter each dedicated to amino acids, peptides, proteins and enzymes, respectively. The important reactions have been explained with the help of the mechanisms involved. It gives a detailed account of the solution phase and solid phase synthesis of peptides as well as discussing the structure and function of some biologically important peptides. It also covers the classification, nomenclature and mode of action of enzymes, and a detailed account of the structure and function of different co-enzymes. The book also includes pedagogical features like end-of-chapter exercises to aid in self learning. Given the scope, this textbook will be useful for graduate and advanced graduate students pursuing the course of chemistry, especially organic chemistry.

Contents:

Intro

Preface

Contents

About the Authors

1 Amino Acids

1.1 Introduction

1.2 Nomenclature of Amino Acids

1.2.1 Representation of Amino Acids

1.3 Classification of Amino Acids

1.3.1 Coded or Primary Protein Amino Acids

1.3.2 Secondary and Tertiary Protein Amino Acids

1.3.3 Non-coded or Non-protein Amino Acids

1.3.4 Essential Amino Acids

1.4 Stereochemical Aspects of α-Amino Acids

1.4.1 Absolute Configuration of α-Amino Acids

1.4.2 Amino Acids with Two Chiral Centres

1.5 Physical Properties of α-Amino Acids

1.5.1 General Physical Properties

1.5.2 Acid-Base Properties of Amino Acids

1.5.3 Spectral Properties of α-Amino Acids

1.6 Chemical Reactions of Amino Acids

1.6.1 Reactions Due to Amino Group

1.6.2 Reactions Due to Carboxyl Group

1.6.3 Reactions Due to Both Amino and Carboxyl Groups

1.7 Industrial Preparation of α-Amino Acids

1.8 Chemical Synthesis of α-Amino Acids

1.8.1 Enantiomeric Resolution of α-Amino Acids

1.8.2 Asymmetric Synthesis of α-Amino Acids

1.9 Industrial Applications of α-Amino Acids

2 Peptides

2.1 Introduction

2.2 Structure and Classification of Peptides

2.2.1 Structure of Peptide Bond

2.2.2 Classification of Peptides

2.3 Nomenclature of Peptides

2.3.1 Representation of Peptides and Polypeptides

2.4 Peptide Synthesis

2.4.1 Protection of Amino Group

2.4.2 Protection of Carboxyl Group

2.4.3 Protection of Side Chains

2.4.4 Coupling Methods

2.5 Solid-Phase Peptide Synthesis

2.5.1 Solid-Phase Peptide Synthesis Using t-Boc Protection (Merrifield Approach)

2.5.2 Solid-Phase Peptide Synthesis Using Fmoc Protection (Sheppard's Approach)

2.5.3 Limitations of Solid-Phase Peptide Synthesis

2.6 Some Biologically Important Peptides

2.6.1 Oxytocin

2.6.2 Glutathione

2.6.3 Insulin

2.6.4 Bradykinin.

2.6.5 Gramicidin S

3 Proteins

3.1 Introduction

3.2 Classification of Proteins

3.2.1 Classification on the Basis of Shape and Structure

3.2.2 Classification on the Basis of Products of Hydrolysis

3.2.3 Classification on the Basis of Biological Functions

3.3 Properties of Proteins

3.3.1 Molecular Weight

3.3.2 Amphoteric Nature

3.3.3 Solubility

3.3.4 Precipitation

3.3.5 Denaturation

3.3.6 Colour Reactions

3.4 Structural Organisation of Proteins

3.4.1 Covalent or Primary Structure of Proteins

3.4.2 Conformational Aspects of Proteins: Higher Order Structures

4 Enzymes

4.1 Introduction

4.2 Nomenclature and Classification of Enzymes

4.2.1 Systematic and Recommended Names

4.2.2 Classification Numbers and Code Names

4.3 Characteristics of Enzymes

4.3.1 Catalytic Power

4.3.2 Enzyme Specificity

4.3.3 Enzyme Regulation

4.4 Mechanism of Enzyme Action

4.5 Factors Affecting Enzyme Action

4.6 Chymotrypsin: An Enzyme in Action

4.6.1 Structure of Chymotrypsin

4.6.2 Important Amino Acid Residues of Chymotrypsin

4.6.3 Mechanism of Action

4.7 Cofactors (or Coenzymes)

4.7.1 Nicotinamide Adenine Dinucleotide (NAD+) and Nicotinamide Adenine Dinucleotide Phosphate (NADP+)

4.7.2 UDP-Glucose

4.7.3 Flavin Mononucleotide (FMN) and Flavin Adenine Dinucleotide (FAD)

4.7.4 Thiamine Pyrophosphate (TPP)

4.7.5 Cocarboxylase

4.7.6 Pyridoxal-5-Phosphate

4.8 Enzymes in Organic Synthesis

4.8.1 Enzymatic Oxidations

4.8.2 Enzymatic Hydroxylation

4.8.3 Enzymatic Hydrolysis

4.8.4 Enzymatic Reductions

4.8.5 Enzymatic Isomerisations

4.8.6 Pharmaceutical Applications of Enzymes

Suggested Readings

Glossary

Index.

Notes:

Includes index.

Includes bibliographical references and index.

Description based on print version record.

Other Format:

Print version: Ahluwalia, V. K. Chemistry of Natural Products

ISBN:

3-030-86698-X

OCLC:

1352969361