Molecular Biology of the Cell PDF Download
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Author:
Publisher:
ISBN: 9780815332183
Category : Cells
Languages : en
Pages : 0
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Book Description
Author:
Publisher:
ISBN: 9780815332183
Category : Cells
Languages : en
Pages : 0
Get Book Here
Book Description
Author: David Whitford
Publisher: John Wiley & Sons
ISBN: 1118685725
Category : Science
Languages : en
Pages : 544
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Book Description
Proteins: Structure and Function is a comprehensive introduction to the study of proteins and their importance to modern biochemistry. Each chapter addresses the structure and function of proteins with a definitive theme designed to enhance student understanding. Opening with a brief historical overview of the subject the book moves on to discuss the ‘building blocks’ of proteins and their respective chemical and physical properties. Later chapters explore experimental and computational methods of comparing proteins, methods of protein purification and protein folding and stability. The latest developments in the field are included and key concepts introduced in a user-friendly way to ensure that students are able to grasp the essentials before moving on to more advanced study and analysis of proteins. An invaluable resource for students of Biochemistry, Molecular Biology, Medicine and Chemistry providing a modern approach to the subject of Proteins.
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309172810
Category : Technology & Engineering
Languages : en
Pages : 448
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Book Description
It is a commonly held belief that athletes, particularly body builders, have greater requirements for dietary protein than sedentary individuals. However, the evidence in support of this contention is controversial. This book is the latest in a series of publications designed to inform both civilian and military scientists and personnel about issues related to nutrition and military service. Among the many other stressors they experience, soldiers face unique nutritional demands during combat. Of particular concern is the role that dietary protein might play in controlling muscle mass and strength, response to injury and infection, and cognitive performance. The first part of the book contains the committee's summary of the workshop, responses to the Army's questions, conclusions, and recommendations. The remainder of the book contains papers contributed by speakers at the workshop on such topics as, the effects of aging and hormones on regulation of muscle mass and function, alterations in protein metabolism due to the stress of injury or infection, the role of individual amino acids, the components of proteins, as neurotransmitters, hormones, and modulators of various physiological processes, and the efficacy and safety considerations associated with dietary supplements aimed at enhancing performance.
Author: Amit Kessel
Publisher: CRC Press
ISBN: 1498747213
Category : Computers
Languages : en
Pages : 1423
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Book Description
Introduction to Proteins provides a comprehensive and state-of-the-art introduction to the structure, function, and motion of proteins for students, faculty, and researchers at all levels. The book covers proteins and enzymes across a wide range of contexts and applications, including medical disorders, drugs, toxins, chemical warfare, and animal behavior. Each chapter includes a Summary, Exercies, and References. New features in the thoroughly-updated second edition include: A brand-new chapter on enzymatic catalysis, describing enzyme biochemistry, classification, kinetics, thermodynamics, mechanisms, and applications in medicine and other industries. These are accompanied by multiple animations of biochemical reactions and mechanisms, accessible via embedded QR codes (which can be viewed by smartphones) An in-depth discussion of G-protein-coupled receptors (GPCRs) A wider-scale description of biochemical and biophysical methods for studying proteins, including fully accessible internet-based resources, such as databases and algorithms Animations of protein dynamics and conformational changes, accessible via embedded QR codes Additional features Extensive discussion of the energetics of protein folding, stability and interactions A comprehensive view of membrane proteins, with emphasis on structure-function relationship Coverage of intrinsically unstructured proteins, providing a complete, realistic view of the proteome and its underlying functions Exploration of industrial applications of protein engineering and rational drug design Each chapter includes a Summary, Exercies, and References Approximately 300 color images Downloadable solutions manual available at www.crcpress.com For more information, including all presentations, tables, animations, and exercises, as well as a complete teaching course on proteins' structure and function, please visit the author's website: http://ibis.tau.ac.il/wiki/nir_bental/index.php/Introduction_to_Proteins_Book. Praise for the first edition "This book captures, in a very accessible way, a growing body of literature on the structure, function and motion of proteins. This is a superb publication that would be very useful to undergraduates, graduate students, postdoctoral researchers, and instructors involved in structural biology or biophysics courses or in research on protein structure-function relationships." --David Sheehan, ChemBioChem, 2011 "Introduction to Proteins is an excellent, state-of-the-art choice for students, faculty, or researchers needing a monograph on protein structure. This is an immensely informative, thoroughly researched, up-to-date text, with broad coverage and remarkable depth. Introduction to Proteins would provide an excellent basis for an upper-level or graduate course on protein structure, and a valuable addition to the libraries of professionals interested in this centrally important field." --Eric Martz, Biochemistry and Molecular Biology Education, 2012
Author: Thomas E. Creighton
Publisher: Macmillan
ISBN: 9780716770305
Category : Medical
Languages : en
Pages : 534
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Book Description
Organized on a combined basis of chronology and of structural and functional hierarchy, This comprehensive text describes all aspects of proteins--biosynthesis, evolution, dynamics, ligand binding, catalysis, and energy transduction--not just their structures. This edition (first was 1984) is thoroughly updated--especially in the area of protein biosynthesis--and features end-of-chapter exercises and problems, many of which require the student to consult the cited literature in order to obtain the answer. Annotation copyright by Book News, Inc., Portland, OR
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 012817286X
Category : Technology & Engineering
Languages : en
Pages : 359
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Book Description
Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. - Supports the current applications of proteins in the food industry, along with those that are under development - Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation - Explores industrial applications that are affected by aforementioned aspects
Author: Dominique Dardevet
Publisher: Academic Press
ISBN: 0128023759
Category : Technology & Engineering
Languages : en
Pages : 369
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Book Description
The Molecular Nutrition of Amino Acids and Proteins provides an in-depth look at the involvement and role of amino acids and proteins in molecular nutrition. Editor Dominique Dardevet has assembled a collection of chapters written by leading researchers and top professors that provide the reader with a comprehensive understanding of amino acids and proteins. The book provides an introduction to the fundamentals of amino acids and proteins as well as the composition of food. It then delves into the molecular biology of the cell and genetic machinery and its function. The Molecular Nutrition of Amino Acids and Proteins also features reference guides for terms and bullet-point summaries, making it readily accessible to novices while still providing the most up-to-date and detailed information that experienced researchers need. Provides a gentle introduction to the subject by first addressing nutritional information and then building in molecular aspects, clearly establishing fundamental information for the reader Facilitates reader comprehension by including succinct summary points in each chapter Contains a glossary of definitions that allows readers to easily reference terms Provides both a deep and broad understanding of the subject by containing overviews as well as detail-focused chapters
Author: Rickey Y. Yada
Publisher: Woodhead Publishing
ISBN: 0081007299
Category : Technology & Engineering
Languages : en
Pages : 672
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Book Description
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. - Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products
Author: Gary Walsh
Publisher: John Wiley & Sons
ISBN: 1118851471
Category : Science
Languages : en
Pages : 447
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Book Description
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 glycosylation and engineering, well as sections detailing advances in upstream processing and newer protein applications such as enzyme-based biofuel production this new edition has an increased focus on biochemistry to ensure the balance between biochemisty and biotechnology, enhanced with numerous case studies. This second edition is an invaluable text for undergraduates of biochemistry and biotechnology but will also be relevant to students of microbiology, molecular biology, bioinformatics and any branch of the biomedical sciences who require a broad overview of the various medical, diagnostic and industrial uses of proteins. • Provides a comprehensive overview of all aspects of protein biochemisty and protein biotechnology • Includes numerous case studies • Increased focus on protein biochemistry to ensure balance between biochemisty and biotechnology • Includes new section focusing on proteomics as well as sections detailing protein function and enzyme-based biofuel production "With the potential of a standard reference source on the topic, any molecular biotechnologist will profit greatly from having this excellent book. " (Engineering in Life Sciences, 2004; Vol 5; No. 5) “Few texts would be considered competitors, and none compare favorably." (Biochemistry and Molecular Education, July/August 2002) "...The book is well written, making it informative and easy to read..." (The Biochemist, June 2002)
Author: Joseph F. Zayas
Publisher: Springer Science & Business Media
ISBN: 3642591167
Category : Science
Languages : en
Pages : 383
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Book Description
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .
