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Advances in protein chemistry. Volume IX
- Available as
- Online
- Summary
-
ADVANCES IN PROTEIN CHEMISTRY VOL 9
Details
- Creator
- edited by M. L. Anson, Kenneth Bailey, John T. Edsall
- Format
- Books
- Language
- English
- Publication
-
- New York : Academic Press, 1954
- Physical Details
-
- 1 online resource (551 p.)
- ISBNs
- 1281735612, 9786611735616, 008058182X, 012034209X
- OCLC
- ocn437244302
- Description based upon print version of record.
- Includes bibliographical references and index.
- English
- 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 ExperimentsIV. 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 AcidsReferences; 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 KeratinsReferences; 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 InterfacesI. 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