Advances in Protein Chemistry
Academic Press
Published on 1. January 1945
442 pages
978-0-08-058175-0 (ISBN)
Description
Advances in Protein Chemistry
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Advances in Protein Chemistry: v. 2
Book
01/1945
Academic Press
€88.04
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Content
- 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 Proteins
- I. 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 Globulin
- V. 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. Introduction
- II. 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. Glycoproteins
- References
- 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
- VI. The "Individual" Protein Components of Gluten
- VII. Elementary and Amino Acid Composition of Gluten Proteins
- VIII. Technology of Gluten in the Bread Industry
- IX. Commercial Production of Glutamic Acid and Sodium Glutamate from Wheat Gluten
- X. Industrial Non-Food Uses for Wheat Gluten
- References
- Chapter 10. Protein Denaturation and the Properties of Protein Groups
- I. Introduction
- II. Sulfhydryl Groups
- III. Disulfide, Tyrosine, and Tryptophan Groups
- IV. Hypothetical Structural Mechanisms
- V. Reversibility of Denaturation
- VI. The All-or-None Character of Denaturation
- References
- Chapter 11. X-Ray Diffraction and Protein Structure
- I. Introduction
- II. Fibrous Proteins
- III. Virus Proteins
- IV. Crystalline Proteins. Single Crystal Studies
- V. Miscellaneous Proteins and Related Materials
- VI. Summary
- References
