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Advances in protein chemistry Volume 2 /
ADVANCES IN PROTEIN CHEMISTRY VOL 2.
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Academic Press,
1945.
|
| Colección: | Advances in protein chemistry ;
v. 2. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Advances in Protein Chemistry, Volume II; Copyright Page; Contents; Contributors to Volume II; Chapter 1. Analytical Chemistry of the Proteins; 1. Introductory; 2. The Amino Acids Occurring in Nature; 3. Racemization; 4. Destruction and Alteration of Amino Acid Residues under Conditions of Protein Hydrolysis; 5. Quantitative Amino Acid Analysis; References; Chapter 2. The Microbiological Assay of Amino Acids; A. Introduction; B. Nutritive Requirements of Microorganisms Used for Determination of Amino Acids; C. Assays for Amino Acids; D. Conclusions; References
- Chapter 3. The Amino Acid Composition of Food ProteinsI. Introduction; II. Separation of Carbohydrates from Proteins in Foodstuffs; III. Methods of Hydrolysis of Proteins; IV. Approximate Amino Acid Composition of Food Proteins; V. Discussion; VI. Nutritional Evaluation of Chemical Analysis; VII. Amino Acid Requirements of Man; References; Chapter 4. The Relationship of Protein Metabolism to Antibody Production and Resistance to Infection; I. Introduction; II. Serum Protein Synthesis a Problem of Nutrition; III. Chemical Composition of Normal Serum Globulin
- IV. Chemical Composition of Antibody Serum GlobulinV. Electrophoretic Analysis; VI. Significance of ?- Globulin in Relation to Antibodies; VII. The Site of Origin of Antibody Globulin; VIII. The Biological Evaluation of Proteins; IX. The Effects of Dietary Protein Deficiency upon the Fabrication of Serum Globulin; X. The Effects of Protein Deficiency and Protein Repletion upon the Ability of Experimental Animals to Fabricate Antibody; XI. Relationship of Protein Deficiency to Reduced Resistance to Bacterial Infection; References; Chapter 5. Terminal Amino Acids in Peptides and Proteins
- I. IntroductionII. Actual and Proposed Purposes of Determining Terminal Amino Acids; III. Means of Identifying Terminal Amino Acids; IV. Applications of Methods for Identifying Terminal Amino Acids; V. Conclusion; References; Chapter 6. The Copper Proteins; I. Introduction; II. The Hemocyanins; III. The Oxidases; IV. Other Copper Proteins; V. Proteins Containing Other Metals; References; Chapter 7. Mucoids and Glycoproteins; I. Introduction; II. Definition and Classification; III. General Methods of Preparation of Mucopolysaccharides and Mucoids; IV. Analytical Procedures; V. Mucoids
- VI. GlycoproteinsReferences; Chapter 8. The Reactions of Formaldehyde with Amino Acids and Proteins; I. Introduction; II. General Properties of Formaldehyde; III. Methods Applicable to the Study of the Reactions of Formaldehyde with Amino Acids and Proteins; IV. The Reactions of Formaldehyde with the Amino Group in Simple Amine Acids; V. Polyfunctional Amino Acids and Peptides; VI. Proteins; References; Chapter 9. Wheat Gluten; I. Introduction; II. Historical; III. Osborne's Characterization of Gluten; IV. Physical Properties and Behavior; V. Solubility Behavior of Gluten