Do Peptide Bonds Break During Denaturation?

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SUMMARY

Peptide bonds remain intact during the denaturation of proteins and enzymes, even when exposed to temperatures above 104°C. Denaturation primarily affects the three-dimensional structure of proteins due to the breakdown of hydrogen bonds, not peptide bonds, which are crucial for maintaining the primary structure. This conclusion is supported by practical experience in biochemistry, particularly through techniques like SDS-PAGE, where peptide bonds do not break even at high temperatures.

PREREQUISITES
  • Understanding of protein structure and function
  • Knowledge of denaturation processes in biochemistry
  • Familiarity with SDS-PAGE techniques
  • Basic principles of enzyme catalysis
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  • Research the role of hydrogen bonds in protein stability
  • Learn about the SDS-PAGE technique and its applications in protein analysis
  • Explore the effects of temperature on enzyme activity and stability
  • Study the primary, secondary, tertiary, and quaternary structures of proteins
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Biochemistry students, researchers in protein chemistry, and professionals involved in enzyme studies will benefit from this discussion.

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Homework Statement



CliffNotes said:
Above 104°, these enzymes begin to lose their ability to catalyze reactions as they become denatured, that is, they lose their three-dimensional shape as hydrogen bonds and peptide bonds begin to break down.

Homework Equations



Peptide bonds DO NOT BREAK DOWN when proteins/enzymes are denatured. Peptide bonds form the primary structure of proteins and enzymes. All of the textbooks here are my sources:

https://www.google.com/search?q=pep...cp.r_qf.&fp=111e727753762aa8&biw=1366&bih=677


The Attempt at a Solution



Conclusion: the CliffNotes book is flat-out W R O N G.

Am I correct?
 
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It would depend on how far above 104oC one goes and how long it's held there but you are right that it is wrong for temperatures only somewhat above that temperature in a reasonable timeframe.
 
You are correct.
Trust me on this one. I'm doing a PhD in biochemistry.

Heard of the SDS-PAGE technique?
It involves heating proteins to 100C for 10 mins, and then running them on a gel.
I've run many, many gels, and my peptide-bonds have never broken.
You can make out by just looking at the stained-bands
 
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