Advances in Protein Chemistry
Academic Press
Published on 1. January 1954
541 pages
978-0-08-058182-8 (ISBN)
Description
Advances in Protein Chemistry
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Advances in Protein Chemistry: v. 9
Book
01/1954
Academic Press
€100.28
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Content
- Front Cover
- Advances in Protein Chemistry, Volume IX
- Copyright Page
- Contributors to Volume IX
- Contents
- Chapter 1. The Metabolism of Glycine
- I. Introduction
- II. The Occurrence of Glycine in Proteins and the Distribution of Glycine
- III. Nutritional Aspects
- IV. The Ultimate Fate of Glycine in Animal Metabolism
- V. The Biosynthesis of Glycine
- VI. Glycine as an Intermediate in the Biosynthesis of Physiologically Important Compounds
- References
- Chapter 2. The Digestion of Protein and Nitrogenous Compounds in Ruminants
- I. Introduction
- II. Evidence from Direct Study of Rumen Function
- III. Evidence from Feeding Experiments
- IV. Conclusion
- References
- Chapter 3. The Resolution of Racemic a-Amino Acids
- I. Introduction
- II. Chemical Methods of Separation of the Optical Isomerides
- IIIA. Separation of Diastereoisomers
- IIIB. Separation of Meso from Racemic Modifications
- IIIC. S-Stereoisomers of Methionine Sulfoxide
- IV. Biological Methods of Separation of the Optical Isomerides
- V. Criteria of Optical Purity
- VI. A Suggested Empirical Relation between Molar Rotation and the Structure of Homologous Straight-Chain a-Amino Acids
- VII. Contribution of Molar Rotations of a-and ?-Carbon Atoms to the Molar Rotation of Diastereoisomeric Amino Acids
- References
- Chapter 4. Naturally Occurring Trypsin Inhibitors
- I. Introduction
- II. Survey of Trypsin Inhibitors
- III. Properties
- IV. Formation of Complexes with Trypsin
- V. Temporary Inhibition of Trypsin
- VI. Reactions with Chymotrypsins
- VII. Reactions with Other Enzymes
- References
- Chapter 5. The Formation, Composition, and Properties of the Keratins
- I. Introduction
- II. Keratinization and Morphological Structure
- III. Properties of Solubilized Keratin Derivatives
- IV. Analytical Characterization of Keratins
- References
- Chapter 6. The Molecular Structure of Simple Substances Related to Proteins
- I. Introduction
- II. Molecules with One Peptide Bond
- III. Molecules with Two Peptide Bonds
- IV. Molecules with C-C Bonds
- V. Molecules with C-O and S-S Bonds
- VI. Configuration of a Polypeptide Chain and the Internal Rotation about Single Bonds
- References
- Chapter 7. Protein-Protein Interactions
- I. Introduction
- II. Group Interactions
- III. The Native Protein
- IV. Specific Interactions
- V. Discussion
- References
- Chapter 8. Physicochemical and Biological Aspects of Proteins at Interfaces
- I. General Introduction
- II. Techniques
- III. Formation and Physical Properties of Protein and Poly-a-amino-acid Monolayers
- IV. Interactions with Protein Monolayers
- V. The Effect of Spreading on the Activity of Enzymes
- VI. The Living Cell
- VII. Conclusions
- References
- Author Index
- Subject Index
