Protein - Revision history

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2024-04-23T09:40:39Z

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Fire at 09:40, 23 April 2024

2024-04-23T09:40:25Z

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	{{Short description\|Biomolecule consisting of chains of amino acid residues}}		{{Short description\|Biomolecule consisting of chains of amino acid residues}}
			{{Pathnav\|Dietary supplement\|frame=1}}
	{{About\|a class of molecules\|protein as a nutrient\|Protein (nutrient)}}		{{About\|a class of molecules\|protein as a nutrient\|Protein (nutrient)}}
	[[File:Myoglobin.png\|thumb\|A representation of the 3D structure of the protein [[myoglobin]] showing turquoise [[alpha helix\|α-helices]]. This protein was the first to have its structure solved by [[X-ray crystallography]]. Toward the right-center among the coils, a [[prosthetic group]] called a [[heme group]] (shown in gray) with a bound oxygen molecule (red).]]		[[File:Myoglobin.png\|thumb\|A representation of the 3D structure of the protein [[myoglobin]] showing turquoise [[alpha helix\|α-helices]]. This protein was the first to have its structure solved by [[X-ray crystallography]]. Toward the right-center among the coils, a [[prosthetic group]] called a [[heme group]] (shown in gray) with a bound oxygen molecule (red).]]

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2024-02-23T07:36:02Z

Marked this version for translation

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Fire at 07:35, 23 February 2024

2024-02-23T07:35:48Z

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			<languages />
			<translate>
	{{Short description\|Biomolecule consisting of chains of amino acid residues}}		{{Short description\|Biomolecule consisting of chains of amino acid residues}}
	{{About\|a class of molecules\|protein as a nutrient\|Protein (nutrient)}}		{{About\|a class of molecules\|protein as a nutrient\|Protein (nutrient)}}
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	[[Category:Molecular biology]]		[[Category:Molecular biology]]
	[[Category:Proteomics]]		[[Category:Proteomics]]
			</translate>

Fire: /* History and etymology */

2024-02-22T06:53:32Z

History and etymology

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	Proteins were recognized as a distinct class of biological molecules in the eighteenth century by [[Antoine François, comte de Fourcroy\|Antoine Fourcroy]] and others, distinguished by the molecules' ability to [[coagulate]] or [[flocculation\|flocculate]] under treatments with heat or acid. Noted examples at the time included [[albumin]] from [[egg white]]s, blood [[serum albumin]], [[fibrin]], and wheat [[gluten]].		Proteins were recognized as a distinct class of biological molecules in the eighteenth century by [[Antoine François, comte de Fourcroy\|Antoine Fourcroy]] and others, distinguished by the molecules' ability to [[coagulate]] or [[flocculation\|flocculate]] under treatments with heat or acid. Noted examples at the time included [[albumin]] from [[egg white]]s, blood [[serum albumin]], [[fibrin]], and wheat [[gluten]].

	Proteins were first described by the Dutch chemist [[Gerardus Johannes Mulder]] and named by the Swedish chemist [[Jöns Jacob Berzelius]] in 1838. Mulder carried out [[elemental analysis]] of common proteins and found that nearly all proteins had the same [[empirical formula]], C<sub>400</sub>H<sub>620</sub>N<sub>100</sub>O<sub>120</sub>P<sub>1</sub>S<sub>1</sub>. He came to the erroneous conclusion that they might be composed of a single type of (very large) molecule. The term "protein" to describe these molecules was proposed by Mulder's associate Berzelius; protein is derived from the [[Greek language\|Greek]] word {{lang\|el\|πρώτειος\|italic=no}} ({{transliteration\|el\|proteios\|italic=yes}}), meaning "primary", "in the lead", or "standing in front", + ''[[wikt:-in#Suffix\|-in]]''. Mulder went on to identify the products of protein degradation such as the [[amino acid]] [[leucine]] for which he found a (nearly correct) molecular weight of 131 [[atomic mass unit\|Da]].~~<ref name=Perrett2007/>~~ Prior to "protein", other names were used, like "albumins" or "albuminous materials" (''Eiweisskörper'', in German).		Proteins were first described by the Dutch chemist [[Gerardus Johannes Mulder]] and named by the Swedish chemist [[Jöns Jacob Berzelius]] in 1838. Mulder carried out [[elemental analysis]] of common proteins and found that nearly all proteins had the same [[empirical formula]], C<sub>400</sub>H<sub>620</sub>N<sub>100</sub>O<sub>120</sub>P<sub>1</sub>S<sub>1</sub>. He came to the erroneous conclusion that they might be composed of a single type of (very large) molecule. The term "protein" to describe these molecules was proposed by Mulder's associate Berzelius; protein is derived from the [[Greek language\|Greek]] word {{lang\|el\|πρώτειος\|italic=no}} ({{transliteration\|el\|proteios\|italic=yes}}), meaning "primary", "in the lead", or "standing in front", + ''[[wikt:-in#Suffix\|-in]]''. Mulder went on to identify the products of protein degradation such as the [[amino acid]] [[leucine]] for which he found a (nearly correct) molecular weight of 131 [[atomic mass unit\|Da]]. Prior to "protein", other names were used, like "albumins" or "albuminous materials" (''Eiweisskörper'', in German).

	Early nutritional scientists such as the German [[Carl von Voit]] believed that protein was the most important nutrient for maintaining the structure of the body, because it was generally believed that "flesh makes flesh." [[Karl Heinrich Ritthausen]] extended known protein forms with the identification of [[glutamic acid]]. At the [[Connecticut Agricultural Experiment Station]] a detailed review of the vegetable proteins was compiled by [[Thomas Burr Osborne (chemist)\|Thomas Burr Osborne]]. Working with [[Lafayette Mendel]] and applying [[Liebig's law of the minimum]] in feeding [[laboratory rat]]s, the nutritionally [[essential amino acid]]s were established. The work was continued and communicated by [[William Cumming Rose]]. The understanding of proteins as [[polypeptide]]s came through the work of [[Franz Hofmeister]] and [[Hermann Emil Fischer]] in 1902. The central role of proteins as [[enzyme]]s in living organisms was not fully appreciated until 1926, when [[James B. Sumner]] showed that the enzyme [[urease]] was in fact a protein.		Early nutritional scientists such as the German [[Carl von Voit]] believed that protein was the most important nutrient for maintaining the structure of the body, because it was generally believed that "flesh makes flesh." [[Karl Heinrich Ritthausen]] extended known protein forms with the identification of [[glutamic acid]]. At the [[Connecticut Agricultural Experiment Station]] a detailed review of the vegetable proteins was compiled by [[Thomas Burr Osborne (chemist)\|Thomas Burr Osborne]]. Working with [[Lafayette Mendel]] and applying [[Liebig's law of the minimum]] in feeding [[laboratory rat]]s, the nutritionally [[essential amino acid]]s were established. The work was continued and communicated by [[William Cumming Rose]]. The understanding of proteins as [[polypeptide]]s came through the work of [[Franz Hofmeister]] and [[Hermann Emil Fischer]] in 1902. The central role of proteins as [[enzyme]]s in living organisms was not fully appreciated until 1926, when [[James B. Sumner]] showed that the enzyme [[urease]] was in fact a protein.

Fire: Created page with "{{Short description|Biomolecule consisting of chains of amino acid residues}} {{About|a class of molecules|protein as a nutrient|Protein (nutrient)}} A representation of the 3D structure of the protein [[myoglobin showing turquoise α-helices. This protein was the first to have its structure solved by X-ray crystallography. Toward the right-center among the coils, a prosthetic group called a heme group (shown in gr..."

2024-02-22T06:52:56Z

Created page with "{{Short description|Biomolecule consisting of chains of amino acid residues}} {{About|a class of molecules|protein as a nutrient|Protein (nutrient)}} thumb|A representation of the 3D structure of the protein [[myoglobin showing turquoise α-helices. This protein was the first to have its structure solved by X-ray crystallography. Toward the right-center among the coils, a prosthetic group called a heme group (shown in gr..."

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← Older revision		Revision as of 15:53, 22 February 2024
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	Proteins were recognized as a distinct class of biological molecules in the eighteenth century by [[Antoine François, comte de Fourcroy\|Antoine Fourcroy]] and others, distinguished by the molecules' ability to [[coagulate]] or [[flocculation\|flocculate]] under treatments with heat or acid. Noted examples at the time included [[albumin]] from [[egg white]]s, blood [[serum albumin]], [[fibrin]], and wheat [[gluten]].		Proteins were recognized as a distinct class of biological molecules in the eighteenth century by [[Antoine François, comte de Fourcroy\|Antoine Fourcroy]] and others, distinguished by the molecules' ability to [[coagulate]] or [[flocculation\|flocculate]] under treatments with heat or acid. Noted examples at the time included [[albumin]] from [[egg white]]s, blood [[serum albumin]], [[fibrin]], and wheat [[gluten]].

	Proteins were first described by the Dutch chemist [[Gerardus Johannes Mulder]] and named by the Swedish chemist [[Jöns Jacob Berzelius]] in 1838. Mulder carried out [[elemental analysis]] of common proteins and found that nearly all proteins had the same [[empirical formula]], C<sub>400</sub>H<sub>620</sub>N<sub>100</sub>O<sub>120</sub>P<sub>1</sub>S<sub>1</sub>. He came to the erroneous conclusion that they might be composed of a single type of (very large) molecule. The term "protein" to describe these molecules was proposed by Mulder's associate Berzelius; protein is derived from the [[Greek language\|Greek]] word {{lang\|el\|πρώτειος\|italic=no}} ({{transliteration\|el\|proteios\|italic=yes}}), meaning "primary", "in the lead", or "standing in front", + ''[[wikt:-in#Suffix\|-in]]''. Mulder went on to identify the products of protein degradation such as the [[amino acid]] [[leucine]] for which he found a (nearly correct) molecular weight of 131 [[atomic mass unit\|Da]].~~<ref name=Perrett2007/>~~ Prior to "protein", other names were used, like "albumins" or "albuminous materials" (''Eiweisskörper'', in German).		Proteins were first described by the Dutch chemist [[Gerardus Johannes Mulder]] and named by the Swedish chemist [[Jöns Jacob Berzelius]] in 1838. Mulder carried out [[elemental analysis]] of common proteins and found that nearly all proteins had the same [[empirical formula]], C<sub>400</sub>H<sub>620</sub>N<sub>100</sub>O<sub>120</sub>P<sub>1</sub>S<sub>1</sub>. He came to the erroneous conclusion that they might be composed of a single type of (very large) molecule. The term "protein" to describe these molecules was proposed by Mulder's associate Berzelius; protein is derived from the [[Greek language\|Greek]] word {{lang\|el\|πρώτειος\|italic=no}} ({{transliteration\|el\|proteios\|italic=yes}}), meaning "primary", "in the lead", or "standing in front", + ''[[wikt:-in#Suffix\|-in]]''. Mulder went on to identify the products of protein degradation such as the [[amino acid]] [[leucine]] for which he found a (nearly correct) molecular weight of 131 [[atomic mass unit\|Da]]. Prior to "protein", other names were used, like "albumins" or "albuminous materials" (''Eiweisskörper'', in German).

	Early nutritional scientists such as the German [[Carl von Voit]] believed that protein was the most important nutrient for maintaining the structure of the body, because it was generally believed that "flesh makes flesh." [[Karl Heinrich Ritthausen]] extended known protein forms with the identification of [[glutamic acid]]. At the [[Connecticut Agricultural Experiment Station]] a detailed review of the vegetable proteins was compiled by [[Thomas Burr Osborne (chemist)\|Thomas Burr Osborne]]. Working with [[Lafayette Mendel]] and applying [[Liebig's law of the minimum]] in feeding [[laboratory rat]]s, the nutritionally [[essential amino acid]]s were established. The work was continued and communicated by [[William Cumming Rose]]. The understanding of proteins as [[polypeptide]]s came through the work of [[Franz Hofmeister]] and [[Hermann Emil Fischer]] in 1902. The central role of proteins as [[enzyme]]s in living organisms was not fully appreciated until 1926, when [[James B. Sumner]] showed that the enzyme [[urease]] was in fact a protein.		Early nutritional scientists such as the German [[Carl von Voit]] believed that protein was the most important nutrient for maintaining the structure of the body, because it was generally believed that "flesh makes flesh." [[Karl Heinrich Ritthausen]] extended known protein forms with the identification of [[glutamic acid]]. At the [[Connecticut Agricultural Experiment Station]] a detailed review of the vegetable proteins was compiled by [[Thomas Burr Osborne (chemist)\|Thomas Burr Osborne]]. Working with [[Lafayette Mendel]] and applying [[Liebig's law of the minimum]] in feeding [[laboratory rat]]s, the nutritionally [[essential amino acid]]s were established. The work was continued and communicated by [[William Cumming Rose]]. The understanding of proteins as [[polypeptide]]s came through the work of [[Franz Hofmeister]] and [[Hermann Emil Fischer]] in 1902. The central role of proteins as [[enzyme]]s in living organisms was not fully appreciated until 1926, when [[James B. Sumner]] showed that the enzyme [[urease]] was in fact a protein.