Published January 1997
by JAI Press .
Written in English
|The Physical Object|
|Number of Pages||310|
Buy products related to protein chemistry book products and see what customers say about protein chemistry book products on hisn-alarum.com FREE DELIVERY possible on eligible purchases. Proteins come in various sizes and shapes. Those with thread-like shapes, the fibrous proteins, tend to have structural or mechanical roles. Those with spherical shapes, the globular proteins, function as enzymes, transport proteins, or antibodies. Fibrous proteins tend to be water-insoluble, while globular proteins tend to be water-soluble. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Proteins Biochemistry and Biotechnology 2e is a definitive source of information for all those interested in protein science, and particularly the commercial production and isolation of specific proteins, and their subsequent utilization for applied purposes in industry and medicine. Fully updated throughout with new or fundamentally revised sections on proteomics as, bioinformatics, protein.
Jan 23, · Protein, highly complex substance that is present in all living organisms. Proteins are of great nutritional value and are directly involved in the chemical processes essential for life. Their importance was recognized in the early 19th century. Learn more . The book has five chapters. The first is an introduction to the principles of protein structure and folding, with emphasis on proteins' biophysical properties. The second describes the principles of the main biochemical functions of proteins, namely binding and catalysis, with a short section on the properties of structural proteins.5/5(1). Mar 03, · This is a book that breaks convention that you need protein to be healthy, to feel satiated,to lose weight and to be athletic, strong. It's the journey of a prominent bariatric surgeon who once advocated a high protein, low carb diet but then also suffered with his own ailments of IBS and the metabolic syndrome/5. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food .
Proteins are assembled from amino acids using information encoded in hisn-alarum.com protein has its own unique amino acid sequence that is specified by the nucleotide sequence of the gene encoding this protein. The genetic code is a set of three-nucleotide sets called codons and each three-nucleotide combination designates an amino acid, for example AUG (adenine-uracil-guanine) is the code for. This landmark work provides a comprehensive description of the molecular, chemical and physical properties of proteins. It brings together in one convenient, authoritative resource coverage of all aspects of proteins - biosynthesis, evolution, dynamics, ligand binding and catalysis, in addition to their structures."To read this book is to be in the company of a stimulating teacher-one who can 4/5(2). Proteins are denatured, reduced, and alkylated, and loaded in a visible dye. The sample is soaked into the gel along its entire length before the field is applied. Resolution is determined by the slope of the pH gradient and the field strength. This book is a great source of nutritional data for anyone who is trying to understand how the body works. However, as a diet book, you may be disappointed by the lack of step-by-step processes. Also, since the book was written in the 90's some of the information may seem dated/5.