Protein Modificomics: From Modifications to Clinical Perspectives comprehensively deals with all of the most recent aspects of post-translational modification (PTM) of proteins, including discussions on diseases involving PTMs, such as Alzheimer's, Huntington's, X-linked spinal muscular atrophy-2, aneurysmal bone cyst, angelman syndrome and OFC10. The book also discusses the role PTMs play in plant physiology and the production of medicinally important primary and secondary metabolites. The understanding of PTMs in plants helps us enhance the production of these metabolites without greatly altering the genome, providing robust eukaryotic systems for the production and isolation of desired products without considerable downstream and isolation processes.
How to synthesize native and modified proteins in the test tube With contributions from a panel of experts representing a range of disciplines, Total Chemical Synthesis of Proteins presents a carefully curated collection of synthetic approaches and strategies for the total synthesis of native and modified proteins. Comprehensive in scope, this important reference explores the three main chemoselective ligation methods for assembling unprotected peptide segments, including native chemical ligation (NCL). It includes information on synthetic strategies for the complex polypeptides that constitute glycoproteins, sulfoproteins, and membrane proteins, as well as their characterization. In addition, important areas of application for total protein synthesis are detailed, such as protein crystallography, protein engineering, and biomedical research. The authors also discuss the synthetic challenges that remain to be addressed. This unmatched resource: Contains valuable insights from the pioneers in the field of chemical protein synthesis Presents proven synthetic approaches for a range of protein families Explores key applications of precisely controlled protein synthesis, including novel diagnostics and therapeutics Written for organic chemists, biochemists, biotechnologists, and molecular biologists, Total Chemical Synthesis of Proteins provides key knowledge for everyone venturing into the burgeoning field of protein design and synthetic biology.
Examining the chemical modification of biological polymers and the emerging applications of this technology, Chemical Modification of Biological Polymers reflects the change in emphasis in this subsection of biotechnology from the study of protein structure and function toward applications in therapeutics and diagnostics. Highlights The basic organic chemistry of the modification proteins, nucleic acids, oligosaccharides, polysaccharides, and their applications New analytical technologies used to characterize the chemical modification of biological polymers Identification of in vivo, non-enzymatic chemical modification of biological polymers Specific chemical modifications to generate biopharmaceutical products This book covers the basics on the organic chemistry underlying the chemical modification of biopolymers, including updates on the use of various chemical reagents. It describes the current status of chemical modification of biological polymers and emerging applications of this technology in biotechnology. These technologies are important for the manufacture of conjugate proteins used in drug delivery, for the preparation of nucleic acid microarrays, and for the preparation of hydrogels and other materials used in tissue engineering.
In this, the post-genomic age, our knowledge of biological systems continues to expand and progress. As the research becomes more focused, so too does the data. Genomic research progresses to proteomics and brings us to a deeper understanding of the behavior and function of protein clusters. And now proteomics gives way to neuroproteomics as we beg
This is a fully up-dated and expanded practical guide to protein structure-function relationships. This important area of research is brought up-to-date by the leading scientists in the field. The compilation of detailed protocols focuses on protein function, proteome research and characterization of pharmaceutical proteins, while following the successful format of the Methods in Molecular BiologyTM series. Comprehensive and cutting edge, the book serves as practical guide for researchers working in the field of protein structure-function relationships and the rapidly growing field of proteomics, as well as scientists in the pharmaceutical industries.
Covering the major classes of posttranslational modifications, Posttranslational Modification of Proteins is the first comprehensive treatment of this burgeoning area of proteome diversification.
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.
Offers discussions on the chemical and physicochemical modification of proteins for the enhancement of surface activity and functional properties in a variety of systems. The volume provides examples of specific applications of modified proteins in gelation, emulsification, foaming, adsorption and surface tension reduction for use in the food, cosmetics, pharmaceutical, and surfactant manufacturing industries.
