Discussion:
Effect of changes in primary structure on nutritional value
You are a scientist working on a large protein (500 amino acids long) you have genetically engineered the protein in in such a way as to replace a single hydrophobic amino acid with a negatively charged amino acid. How might this substitution alter the primary and the tertiary structure of the protein? How will the nutritional value of the protein change? Make sure you explain the difference between primary and tertiary structures?
Write your answer/response in detail with examples and facts and figures using APA style of formatting, size 12, font Times new roman and answer must be single spaced