Properties of Succinylated Bovine Serum Albumin PDF Download
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Author: Marianna Cherry
Publisher:
ISBN:
Category : Serum albumin
Languages : en
Pages : 244
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Book Description
Author: Marianna Cherry
Publisher:
ISBN:
Category : Serum albumin
Languages : en
Pages : 244
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Book Description
Author: Lance G. Phillips
Publisher: Academic Press
ISBN: 1483288986
Category : Technology & Engineering
Languages : en
Pages : 289
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Book Description
The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1220
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Book Description
Author: Martin Alberto Masuelli
Publisher: Nova Science Publishers
ISBN: 9781536167887
Category : Science
Languages : en
Pages : 220
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Book Description
"Serum albumin is a large protein present in cow serum protein (BSA, Bovine Serum Albumin) rich in essential amino acids and compounds with disulfide bridges and thiol groups. This protein passes into breast milk from the bloodstream by diffusion, has antioxidant capacity and protects fats from oxidation. Albumin has the ability to inhibit tumor factors and bind to fat, mobilize them in the body to perform other functions such as obtaining energy or forming membranes. It is also able to block the conversion of angiotensin I into angiotensin II (vasoconstrictor) which gives it antihypertensive action. In addition, it has the ability to reduce cholesterol absorption, complex heavy metals and is an opioid agonist (acts on opioid receptors and promotes analgesia). BSA is the most studied and produced protein worldwide in the last 80 years. This protein brings large dividends to the world economy with a very prominent and favorable annual growth at a cost of 100 USD per gram. This book brings new contributions to the science and industry of this biopolymer. The audience of this book is very wide from students, teachers and researchers (doctors, pharmacists, biochemists and industrialists of this sector). Therefore, this book has a great future and many readers to whom it is addressed"--
Author: Victor M. Rosenoer
Publisher: Elsevier
ISBN: 1483156885
Category : Medical
Languages : en
Pages : 427
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Book Description
Albumin Structure, Function and Uses reviews the many facets of serum albumin, including its history and evolutionary development, structure and function, synthesis, degradation, distribution and transport, and metabolic behavior. The use, misuse, and abuse of albumin in the treatment of disease are also discussed. This book is comprised of 17 chapters and begins with a commentary on how albumin is used, misused, and abused in the treatment of disease such as peptic ulcer, and a description of the real indications for its use. Concepts in albumin purification are then examined, along with the amino acid sequence of serum albumin and some aspects of its structure and conformational properties. Subsequent chapters explore the phylogenetics of albumin; albumin binding sites; clinical implications of drug-albumin interaction; genetics of human serum albumin; and hepatic synthesis of export proteins. Albumin catabolism and intracellular transport are also considered, together with surgical and clinical aspects of albumin metabolism. This monograph should be a useful resource for biochemists and clinicians.
Author: Larry King Steinrauf
Publisher:
ISBN:
Category : Serum albumin
Languages : en
Pages : 3832
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Book Description
Author: Harry Brown
Publisher: Elsevier
ISBN: 032315526X
Category : Science
Languages : en
Pages : 340
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Book Description
Chemistry of the Cell Interface, Part B deals with the relationship of structure to biochemical reactions. This book is divided into three chapters. Chapter VI focuses on the water's contribution to the reaction systems, emphasizing the nature of the cell's aqueous phases. The matrix-supported enzymes, technology of the model, and properties of enzymes bound to polymeric matrices that have been contrasted with solution and membrane particle systems are elaborated in Chapter VII. The last chapter focuses on the aspects of protein chemistry pertinent to the design of interface experimental systems. Other topics include the structure of water near interfaces, functional role of water in biological systems, and adsorbed and ionically bonded enzymes. The enzymes insolubilized by the use of bridging compounds and changes in protein conformation associated with chemical modification are likewise covered in this text. This publication is a good source for morphologists, chemists, and specialists of disciplines related to the chemistry of cell interface.
![Structural, Physico-chemical and Functional Properties of Bovine Serum Albumin-protamine Mixed Protein Systems [microform] PDF](https://books.google.com/books/content/images/frontcover/_NRKXwAACAAJ?fife=w80-h100)
Author: Leigh Andrea Glaser
Publisher: National Library of Canada = Bibliothèque nationale du Canada
ISBN: 9780612891234
Category :
Languages : en
Pages : 184
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Book Description
Author: Seung Ho Kim
Publisher:
ISBN:
Category : Foam
Languages : en
Pages : 530
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Book Description
Author: Shuryo Nakai
Publisher: CRC Press
ISBN: 1351081764
Category : Science
Languages : en
Pages : 198
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Book Description
This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the second part of the monograph presents in some detail, an example of the application of hydrophobic concept to a particular food system, namely muscle proteins.
