Author : Bruce Alberts
Publisher : Unknown
Page : 0 pages
File Size : 44,5 Mb
Release : 2002
Category : Cytology
ISBN : 0815332181
Molecular Biology of The Cell
Bruce Alberts
The Proteins
The Proteins Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of The Proteins book. This book definitely worth reading, it is an incredibly well-written.
Molecular Biology of the Cell
Anonim
Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 42,6 Mb
Release : 2002
Category : Cells
ISBN : 0815332181
Molecular Biology of the Cell by Anonim Pdf
Molecular Biology of the Cell
Anonim
Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 49,6 Mb
Release : 2004
Category : Cells
ISBN : OCLC:56495708
Molecular Biology of the Cell by Anonim Pdf
The Role of Protein and Amino Acids in Sustaining and Enhancing Performance
Institute of Medicine,Committee on Military Nutrition Research
Author : Institute of Medicine,Committee on Military Nutrition Research
Publisher : National Academies Press
Page : 448 pages
File Size : 42,9 Mb
Release : 1999-09-15
Category : Technology & Engineering
ISBN : 9780309172813
The Role of Protein and Amino Acids in Sustaining and Enhancing Performance by Institute of Medicine,Committee on Military Nutrition Research Pdf
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.
Seed Proteins
Peter R. Shewry,R. Casey
Author : Peter R. Shewry,R. Casey
Publisher : Springer Science & Business Media
Page : 892 pages
File Size : 41,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9789401144315
Seed Proteins by Peter R. Shewry,R. Casey Pdf
Seeds provide more than half of the world's intake of dietary protein and energy and thus are of immense economic, cultural and nutritional importance. Proteins can account for up to 40% of the dry weight of various types of seeds, thereby making a large contribution to the nutritional quality and processing properties of seeds. It is, therefore, not surprising that seed proteins were among the first plant components to be systematically studied, some 250 years ago, and have been a major focus of research over the past 100 years. The properties and behaviour of seed proteins pervade modem life in numerous ways. For example, legume and cereal proteins are used'in the production of a wide range of meat-free foods; the process of bread-making is dep~ndent on the physical chemical properties of wheat seed proteins; and in developed, as well as developing, countries, nutritional deficiencies among vegetarian diets are avoided through balancing legume and cereal seeds as sources of dietary proteins. Understanding seed proteins, in order to improve their composition and properties and to increase their concentrations, will thus continue to be an important research objective for the future. The present volume represents the culmination of a long-discussed plan of the editors, to bring together the best international authorities in order to compile a definitive monograph on biological, biochemical, molecular and genetic aspects of seed proteins.
Proteins
David Whitford
Author : David Whitford
Publisher : John Wiley & Sons
Page : 544 pages
File Size : 42,7 Mb
Release : 2013-04-25
Category : Science
ISBN : 9781118685723
Proteins by David Whitford Pdf
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.
Handbook of Food Proteins
Glyn O. Phillips,Peter A. Williams
Author : Glyn O. Phillips,Peter A. Williams
Publisher : Elsevier
Page : 457 pages
File Size : 45,7 Mb
Release : 2011-09-09
Category : Technology & Engineering
ISBN : 9780857093639
Handbook of Food Proteins by Glyn O. Phillips,Peter A. Williams Pdf
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume. The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. 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. Innovative products and potential methods for improving nutrition and diet using these proteins are described. With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry Chapters each focus on a particular protein ingredient or group of ingredients Innovative products and potential methods for improving nutrition and diet using proteins is also described
Cell Biology by the Numbers
Ron Milo,Rob Phillips
Author : Ron Milo,Rob Phillips
Publisher : Garland Science
Page : 400 pages
File Size : 42,5 Mb
Release : 2015-12-07
Category : Science
ISBN : 9781317230694
Cell Biology by the Numbers by Ron Milo,Rob Phillips Pdf
A Top 25 CHOICE 2016 Title, and recipient of the CHOICE Outstanding Academic Title (OAT) Award. How much energy is released in ATP hydrolysis? How many mRNAs are in a cell? How genetically similar are two random people? What is faster, transcription or translation?Cell Biology by the Numbers explores these questions and dozens of others provid
Proteins: Sustainable Source, Processing and Applications
Charis M. Galanakis
Author : Charis M. Galanakis
Publisher : Academic Press
Page : 358 pages
File Size : 54,8 Mb
Release : 2019-05-30
Category : Health & Fitness
ISBN : 9780128172865
Proteins: Sustainable Source, Processing and Applications by Charis M. Galanakis Pdf
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
Functionality of Proteins in Food
Joseph F. Zayas
Author : Joseph F. Zayas
Publisher : Springer Science & Business Media
Page : 383 pages
File Size : 53,7 Mb
Release : 2012-12-06
Category : Science
ISBN : 9783642591167
Functionality of Proteins in Food by Joseph F. Zayas Pdf
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. . . . . . . . . . . . . . . . . . . . . . . .
Intrinsically Disordered Proteins
Vladimir N. Uversky
Author : Vladimir N. Uversky
Publisher : Springer
Page : 73 pages
File Size : 54,6 Mb
Release : 2014-08-05
Category : Science
ISBN : 9783319089218
Intrinsically Disordered Proteins by Vladimir N. Uversky Pdf
In this brief, Vladimir Uversky discusses the paradigm-shifting phenomenon of intrinsically disordered proteins (IDPs) and hybrid proteins containing ordered domains and functional IDP regions (IDPRs). Beginning with an introduction to the concept of protein intrinsic disorder, Uversky then goes on to describe the peculiar amino acid sequences of IDPs, their structural heterogeneity, typical functions and disorder-based binding modes. In the final sections, Uversky discusses IDPs in human diseases and as potential drug targets. This volume provides a snapshot to researchers entering the field as well as providing a current overview for more experienced scientists in related areas.
Whey Proteins
Hilton C Deeth,Nidhi Bansal
Author : Hilton C Deeth,Nidhi Bansal
Publisher : Academic Press
Page : 746 pages
File Size : 55,9 Mb
Release : 2018-09-12
Category : Technology & Engineering
ISBN : 9780128121252
Whey Proteins by Hilton C Deeth,Nidhi Bansal Pdf
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. Presents up-to-date coverage of whey proteins from milk to medicine Contains a description of the production and properties of whey protein products Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations
Sustainable Protein Sources
Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
Author : Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin
Publisher : Academic Press
Page : 456 pages
File Size : 53,5 Mb
Release : 2016-10-02
Category : Science
ISBN : 9780128027769
Sustainable Protein Sources by Sudarshan Nadathur,Janitha P. D. Dr. Wanasundara,Laurie Scanlin Pdf
Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources allows readers to understand how alternative proteins such as plant, fungal, algal, and insect protein can take the place of more costly and less efficient animal-based sources. Sustainable Protein Sources presents the various benefits of plant and alternative protein consumption, including those that benefit the environment, population, and consumer trends. The book presents chapter-by-chapter coverage of protein from various sources, including cereals and legumes, oilseeds, pseudocereals, fungi, algae, and insects. It assesses the nutrition, uses, functions, benefits, and challenges of each of these proteins. The book also explores opportunities to improve utilization and addresses everything from ways in which to increase consumer acceptability, to methods of improving the taste of products containing these proteins, to the ways in which policies can affect the use of plant-derived proteins. In addition, the book delves into food security and political issues which affect the type of crops that are cultivated and the sources of food proteins. The book concludes with required consumer choices such as dietary changes and future research ideas that necessitate vigorous debate for a sustainable planet. Introduces the need to shift current animal-derived protein sources to those that are more plant-based Presents a valuable compendium on plant and alternate protein sources covering land, water, and energy uses for each type of protein source Discusses nutritive values of each protein source and compares each alternate protein to more complete proteins Provides an overview of production, including processing, protein isolation, use cases, and functionality Presents solutions to challenges, along with taste modulation Focuses on non-animal derived proteins Identifies paths and choices that require consumer and policymaker debate and action
Human Blood Plasma Proteins
Johann Schaller,Simon Gerber,Urs Kaempfer,Sofia Lejon,Christian Trachsel
Author : Johann Schaller,Simon Gerber,Urs Kaempfer,Sofia Lejon,Christian Trachsel
Publisher : John Wiley & Sons
Page : 538 pages
File Size : 51,6 Mb
Release : 2008-05-23
Category : Science
ISBN : 0470724366
Human Blood Plasma Proteins by Johann Schaller,Simon Gerber,Urs Kaempfer,Sofia Lejon,Christian Trachsel Pdf
Human Blood Plasma Proteins gives an overview of the proteins found in human blood plasma, with special emphasis on their structure and function and relationship to pathological states and disease. Topics covered include: introduction to blood components and blood plasma proteins blood plasma protein domains, motifs and repeats blood plasma protein families and posttranslational modifications blood coagulation and fibrinolysis the complement system the immune system enzymes inhibitors lipoproteins hormones cytokines and growth factors transport and storage The information of each protein discussed in this book in some detail is summarised at the end of each chapter in a Data Sheet, where one can find the most important data of each protein at one glance. Full cross-referencing to protein databases is given and many of the proteins discussed are accompanied by their 3D structure. Attractively presented in full colour, Human Blood Plasma Proteins is an essential atlas of this proteome for anyone working in biochemistry, protein chemistry and proteomics, structural biology, and medicine.
Introduction to Proteins
Amit Kessel,Nir Ben-Tal
Author : Amit Kessel,Nir Ben-Tal
Publisher : CRC Press
Page : 1489 pages
File Size : 42,9 Mb
Release : 2018-03-22
Category : Computers
ISBN : 9781498747219
Introduction to Proteins by Amit Kessel,Nir Ben-Tal Pdf
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
