کاربر:Arfar/سیستین
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سیتین اسید آمینهای دوپاری است که با اکسایش ماندهٔ دو سیتئین که
Arfar/سیستین | |||
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شناساگرها | |||
شماره ثبت سیایاس | ۵۶-۸۹-۳ ![]() | ||
پابکم | ۶۷۶۷۸ | ||
کماسپایدر | ۵۷۵ ![]() | ||
UNII | ۴۸TCX۹A۱VT ![]() | ||
KEGG | C01420 ![]() | ||
ChEBI | CHEBI:35492 ![]() | ||
ChEMBL | CHEMBL۳۶۶۵۶۳ ![]() | ||
جیمول-تصاویر سه بعدی | Image 1 | ||
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خصوصیات | |||
فرمول مولکولی | C۶H۱۲N۲O۴S۲ | ||
جرم مولی | ۲۴۰٫۳ g mol−1 | ||
خطرات | |||
MSDS | External MSDS | ||
به استثنای جایی که اشاره شدهاست در غیر این صورت، دادهها برای مواد به وضعیت استانداردشان داده شدهاند (در 25 °C (۷۷ °F)، ۱۰۰ kPa) | |||
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Infobox references | |||
نگهداری ردهها |
Cystine is a dimeric amino acid formed by the oxidation of two cysteine residues that covalently link to make a disulfide bond. This organosulfur compound has the formula (SCH۲CH(NH۲)CO۲H)۲. It is a white solid, and melts at 247–249 °C. It was discovered in 1810 by William Hyde Wollaston but was not recognized as being derived of proteins until it was isolated from the horn of a cow in 1899.[1] Through formation of disulfide bonds within and between protein molecules, cystine is a significant determinant of the tertiary structure of most proteins. Disulfide bonding, along with hydrogen bonding and hydrophobic interactions is partially responsible for the formation of the gluten matrix in bread. Human hair contains approximately 5% cystine by mass.[2]