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| Amino acids are chiral compounds that are present in living organisms as free compounds or as polymers such as peptides or proteins. The 20 L-Amino acids present in proteins and peptides are defined as ]. About 500 amino acids are known and have been classified in many ways base on their chemical/physical properties <ref>{{cite journal |title = New Naturally Occurring Amino Acids|vauthors = Wagner I, Musso H|doi = 10.1002/anie.198308161|journal = ]|volume = 22|issue = 11|pages = 816–28|date = November 1983}}{{Closed access}}</ref>. | Amino acids are chiral compounds that are present in living organisms as free compounds or as polymers such as peptides or proteins. The 20 L-Amino acids present in proteins and peptides are defined as ]. About 500 amino acids are known and have been classified in many ways base on their chemical/physical properties <ref>{{cite journal |title = New Naturally Occurring Amino Acids|vauthors = Wagner I, Musso H|doi = 10.1002/anie.198308161|journal = ]|volume = 22|issue = 11|pages = 816–28|date = November 1983}}{{Closed access}}</ref>. | ||
| All α-amino acids (AA) but glycine exist in either of the two enantiomers, which are mirror images of each other (the so called D- and L-enantiomers) |
All α-amino acids (AA) but glycine exist in either of the two enantiomers, which are mirror images of each other (the so called D- and L-enantiomers). | ||
| ==References== | ==References== | ||
Revision as of 08:20, 19 October 2016
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Amino acids are chiral compounds that are present in living organisms as free compounds or as polymers such as peptides or proteins. The 20 L-Amino acids present in proteins and peptides are defined as proteinogenic amino acid. About 500 amino acids are known and have been classified in many ways base on their chemical/physical properties .
All α-amino acids (AA) but glycine exist in either of the two enantiomers, which are mirror images of each other (the so called D- and L-enantiomers).
References
- Wagner I, Musso H (November 1983). "New Naturally Occurring Amino Acids". Angewandte Chemie International Edition in English. 22 (11): 816–28. doi:10.1002/anie.198308161.[REDACTED]