The amino acids line up so that carboxylic acid group of one is next to the amino group of the other. The bond is formed with removal of water.
The peptide bonds link together to form long chains of amino acids called polypeptide chains. Proteins are long, coiled complex polypeptide chains made of many different amino acids together, end-to-end.
The properties of peptide bond have important effects on the stability and flexibility of polypeptide chains in water.
The stability of the peptide bond, as well as other properties important for the behavior of polypeptides, is due to resonance, the decolonization of electrons over several atoms.
The bond is essential flat, or planar: that is to say that the carbon, nitrogen, and carbonyl oxygen atoms involved in the bond all essentially lie in the same plane. This limits rotation around the bond.
The peptide bonds in proteins can be broken by hydrolysis. Proteins are hydrolyzed into peptides and then to amino acids by boiling with dilute acid or by using a protease enzyme.
Properties of peptide bond
