The Proteins Chemistry, Biological Activity, and Methods V2B - 1st Edition - ISBN: 9780123957221, 9780323143622

The Proteins Chemistry, Biological Activity, and Methods V2B

1st Edition

Editors: Hans Neurath
eBook ISBN: 9780323143622
Imprint: Academic Press
Published Date: 1st January 1954
Page Count: 672
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The Proteins, Volume II: Chemistry, Biological Activity, and Methods, Part A is a nine-chapter text that explores the chemical and biological aspects of proteins.
This book starts with a discussion on the occurrence, distribution, and general chemical and biochemical properties of nucleoproteins, enzymes, and respiratory proteins and toxic proteins. The subsequent chapters cover the biological importance, separation, distribution, and antibacterial activity of food proteins, such as milk, egg, and seed proteins. A chapter explores the general concepts of protein metabolism in plants. The final chapter examines the sources and the action of the protein hormones. Biochemists, physiologists, and medical researchers will find this book invaluable.

Table of Contents

Contributors to Volume II, Part A

  1. Nucleoproteins and Viruses A. Nucleic Acids and Nucleoproteins I. Introduction II. The Chemical Properties of Nucleic Acids III. The Physical Properties of Nucleic Acids IV. Nucleoproteins B. Viruses I. Introduction II. The Plant Viruses III. The Animal Viruses IV. The Bacteriophages
  2. The Oxidizing Enzymes I. General II. The Copper Proteins III. Pyridinoproteins IV. Flavoproteins V. Thiaminoproteins VI. Other Oxidizing Enzymes
  3. Respiratory Proteins I. Occurrence of Respiratory Proteins II. Hemoglobin III. Chlorocruorin IV. Hemocyanin V. Hemerythrin VI. Other Respiratory Proteins
  4. Toxic Proteins I. Introduction II. Distribution of Toxic Proteins III. Properties and Modes of Action of Toxic Proteins
  5. Milk Proteins I. Biological Importance II. Protein Distribution in Milk III. Separation and Properties of Milk Proteins IV. Amino Acid Composition of Milk Proteins V. Enzymes in Milk VI. Antibacterial Factor of Milk VII. Relationship of Milk Proteins to Serum Proteins
  6. Egg Proteins I. Introduction II. Egg White III. Egg Yolk IV. Species Variation in the Protein Composition of the Egg
  7. Seed Proteins I. Introduction II. Extraction III. Characterization IV. Examples of Some Seed Proteins V. Seed Proteins During Ripening and Germination VI. Amino Acid Composition
  8. Proteins and Protein Metabolism in Plants I. Introduction. Some General Concepts II. Protein Metabolism. Historical III. Proteins and Protein Metabolism in the Plant Body IV. The Amino Acid Composition of the Protein Fraction in Bulk V. Protein Moieties of the Leaf and of Plant Viruses


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© Academic Press 1954
Academic Press
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About the Editor

Hans Neurath

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