Biochemical Aspects of Reactions on Solid Supports
Biochemical Aspects of Reactions on Solid Supports

Author: George Stark

Publisher: Elsevier

Published: 2012-12-02

Total Pages: 246

ISBN-13: 0323159230

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Biochemical Aspects of Reactions on Solid Supports focuses on water-soluble enzyme derivatives and their possible use as heterogeneous specific catalysts in research and industry. It discusses the four fundamental methods used for the preparation of water-insoluble derivatives of biologically active proteins. Organized into five chapters, the book starts by reviewing the methods available for the immobilization of proteins, which includes enzymes adsorption, occlusion in cross-linked polymeric matrices, covalent binding to water-insoluble carriers, and intermolecular cross-linking. It then discusses the principle of affinity chromatography, which can be applied to a wide range of macromolecular-ligand systems. Other chapters consider the developments in the use of solid support and reagents in peptide synthesis. In addition, the book discusses the various methods used in the production of cation-exchange resins for amino acid chromatography and water softening. This book is a valuable resource for biochemists, chemical biologists, scientists, students, and researchers whose interests span a variety of fields.

Water Insoluble Derivatives of Proteins with Biological Activity
Water Insoluble Derivatives of Proteins with Biological Activity

Author: Ephraim Katchalski

Publisher:

Published: 1967

Total Pages: 20

ISBN-13:

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A number of derivatives of papain and chymotypsin were prepared in which the active enzyme was covalently bound to a high-molecular weight carrier (e.g., poly-L-ornithyl papain, poly-L-glutamyl chymotrypsin). A kinetic study was made of these compounds, with particular attention given to pH activity profiles. Papain-collodion membranes were also prepared and were examined with respect to the effect of local gradients of enzyme and substrate on their kinetic activity.

Concepts of Biology
Concepts of Biology

Author: Samantha Fowler

Publisher:

Published: 2023-05-12

Total Pages: 0

ISBN-13: 9781739015503

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Black & white print. Concepts of Biology is designed for the typical introductory biology course for nonmajors, covering standard scope and sequence requirements. The text includes interesting applications and conveys the major themes of biology, with content that is meaningful and easy to understand. The book is designed to demonstrate biology concepts and to promote scientific literacy.

CRC Concise Encyclopedia of Nanotechnology
CRC Concise Encyclopedia of Nanotechnology

Author: Boris Ildusovich Kharisov

Publisher: CRC Press

Published: 2016-01-06

Total Pages: 1203

ISBN-13: 1466580895

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The CRC Concise Encyclopedia of Nanotechnology sets the standard against which all other references of this nature are measured. As such, it is a major resource for both skilled professionals and novices to nanotechnology.The book examines the design, application, and utilization of devices, techniques, and technologies critical to research at the

Essentials of Food Chemistry
Essentials of Food Chemistry

Author: Jianquan Kan

Publisher: Springer Nature

Published: 2021-05-17

Total Pages: 567

ISBN-13: 9811606102

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This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage processes, and each chapter features teaching activities, such as questions and answers, and discussions. Further, it describes various local practices and improvements in Asia. Divided into 12 chapters covering individual nutrients and components, including water, proteins, carbohydrates, lipids, vitamins, minerals, enzymes, pigments, flavoring substances, additives, and harmful constituents, it addresses their food chemistry, as well as their transformations during manufacturing processes, and typical or advanced treatments to improve food quality and safety. This book helps college students to gain a basic understanding of nutrients and food components, to discover and implement the practical industrial guidelines, and also to learn the latest developments in food chemistry.