Principles and Reactions of Protein Extraction, Purification, and Characterization provides the mechanisms and experimental procedures for classic to cutting-edge techniques used in protein extraction, purification, and characterization. The author presents the principles and reactions behind each procedure and uses tables to compare the different
The "Gold Standard" in Biochemistry text books. Biochemistry 4e, is a modern classic that has been thoroughly revised. Don and Judy Voet explain biochemical concepts while offering a unified presentation of life and its variation through evolution. It incorporates both classical and current research to illustrate the historical source of much of our biochemical knowledge.
The "Gold Standard" in Biochemistry text books, Biochemistry 4e, is a modern classic that has been thoroughly revised. Don and Judy Voet explain biochemical concepts while offering a unified presentation of life and its variation through evolution. Incorporates both classical and current research to illustrate the historical source of much of our biochemical knowledge.
Explores bioconjugate properties and applications of polymers, dendrimers, lipids, nanoparticles, and nanotubes Bioconjugation has enabled breakthroughs across many areas of industry and biomedicine. With its emphasis on synthesis, properties and applications, this book enables readers to understand the connection between chemistry and the biological application of bioconjugated materials. Its detailed descriptions of methods make it possible for researchers to fabricate and take full advantage of bioconjugates for a broad range of applications. Moreover, the book sets the foundation for the development of new applications, including assays, imaging, biosensors, drug delivery, and diagnostics. Chemistry of Bioconjugates features contributions from an international team of leading experts and pioneers in the field. These contributions reflect the authors’ firsthand laboratory experience as well as a thorough review of the current literature. The book’s six sections examine: General methods of bioconjugation Polymer bioconjugates Organic nanoparticle-based bioconjugates Inorganic nanomaterial bioconjugates, including metals and metal oxides Cell-based, hydrogel/microgel, and glyco-bioconjugates Characterization, physico-(bio)chemical properties, and applications of bioconjugates This comprehensive exploration of bioconjugates includes discussions of polymers, dendrimers, lipids, nanoparticles, and nanotubes. References at the end of each chapter serve as a gateway to the most important original research findings and reviews in the field. By drawing together and analyzing all the latest chemical methods and research findings on the physico-chemical and biochemical properties of bioconjugates, Chemistry of Bioconjugates sheds new light on the significance and potential of bioconjugation. The book is recommended for organic and polymer chemists, biochemists, biomaterial scientists, carbohydrate chemists, biophysicists, bioengineers, and drug and gene delivery scientists.
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry
This book is designed to be a practical progression of experimental techniques an investigator may follow when embarking on a biochemical project. The protocols may be performed in the order laid out or may be used inde pendently. The aim of the book is to assist a wide range of researchers. from the novice to the frustrated veteran, in the choice and design of experiments that are to be performed to provide answers to specific questions. The manual describes standard techniques that have been shown to work, as well as some newer ones that are beginning to prove important. By following the promi nently numbered steps. you can work your way through any protocol. whether it's a new technique or a task you've done before for which you need a quick review or updated methodology. This manual will assist the experimentalist in designing properly controlled experiments. There will be no advice for dealing with specific pieces of equip ment other than encouragement to read the manual, if you can find it. Through out all manipulations try to be objective. Be on the lookout for unexpected findings. You will learn the most from unexpected results. and they are often the beginning of the next project. It is never possible to record too much in your lab notebook. Do not get discouraged. Remember, things will not always run smoothly.
This is a state-of-the-art sourcebook on modern high-resolution biochemical separation techniques for proteins. It contains all the basic theory and principles used in protein chromatography and electrophoresis.
The first edition of Protein Purification Protocols (1996), edited by Professor Shawn Doonan, rapidly became very successful. Professor Doonan achieved his aims of p- ducing a list of protocols that were invaluable to newcomers in protein purification and of significant benefit to established practitioners. Each chapter was written by an ex- rienced expert in the field. In the intervening time, a number of advances have w- ranted a second edition. However, in attempting to encompass the recent developments in several areas, the intention has been to expand on the original format, retaining the concepts that made the initial edition so successful. This is reflected in the structure of this second edition. I am indebted to Professor Doonan for his involvement in this new edition and the continuity that this brings. Each chapter that appeared in the original volume has been reviewed and updated to reflect advances and bring the topic into the 21st century. In many cases, this reflects new applications or new matrices available from vendors. Many of these have increased the performance and/or scope of the given method. Several new chapters have been introduced, including chapters on all the currently used protein fractionation and ch- matographic techniques. They introduce the theory and background for each method, providing lists of the equipment and reagents required for their successful execution, as well as a detailed description of how each is performed.
Fully updated and expanded-a solid foundation for understandingexperimental enzymology. This practical, up-to-date survey is designed for a broadspectrum of biological and chemical scientists who are beginning todelve into modern enzymology. Enzymes, Second Editionexplains the structural complexities of proteins and enzymes andthe mechanisms by which enzymes perform their catalytic functions.The book provides illustrative examples from the contemporaryliterature to guide the reader through concepts and data analysisprocedures. Clear, well-written descriptions simplify the complexmathematical treatment of enzyme kinetic data, and numerouscitations at the end of each chapter enable the reader to accessthe primary literature and more in-depth treatments of specifictopics. This Second Edition of Enzymes: A Practical Introductionto Structure, Mechanism, and Data Analysis features refinedand expanded coverage of many concepts, while retaining theintroductory nature of the book. Important new featuresinclude: A new chapter on protein-ligand binding equilibria Expanded coverage of chemical mechanisms in enzyme catalysisand experimental measurements of enzyme activity Updated and refined discussions of enzyme inhibitors andmultiple substrate reactions Coverage of current practical applications to the study ofenzymology Supplemented with appendices providing contact information forsuppliers of reagents and equipment for enzyme studies, as well asa survey of useful Internet sites and computer software forenzymatic data analysis, Enzymes, Second Edition isthe ultimate practical guide for scientists and students inbiochemical, pharmaceutical, biotechnical, medicinal, andagricultural/food-related research.
