Protein biotechnology : isolation, characterization, and stabilization /
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| Imprint: | Totowa, NJ : Humana Press, ©1993. |
|---|---|
| Description: | 1 online resource (xi, 592 pages) : illustrations |
| Language: | English |
| Series: | Biological methods Biological methods. |
| Subject: | |
| Format: | E-Resource Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/12518479 |
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| 060 | 4 | |a QU 55 |b P9653 1993 | |
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| 245 | 0 | 0 | |a Protein biotechnology : |b isolation, characterization, and stabilization / |c edited by Felix Franks. |
| 260 | |a Totowa, NJ : |b Humana Press, |c ©1993. | ||
| 300 | |a 1 online resource (xi, 592 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 347 | |a text file | ||
| 347 | |b PDF | ||
| 490 | 1 | |a Biological methods | |
| 505 | 0 | |a Proteins : description and classification / Felix Franks -- In vitro characterization : economics and technology / Felix Franks -- Analytical chromotography of amino acids, peptides, and proteins / James L. Dwyer -- Internal structure and organization : relationship to function ; Solution properties of proteins / Felix Franks -- Posttranslational processing of proteins / Johannes M.F.G. Aerts and André W. Schram -- Protein fragmentation ; peptide sequence determination / Linda A. Fothergill-Gilmore -- Electrophoretic techniques of analysis and isolation / James L. Dwyer -- Production and application of polyclonal and monoclonal antibodies / Gert Van Duijn and André W. Schram -- Conformational stability of proteins ; protein hydration / Felix Franks -- Recombinant protein technology / Linda A. Fothergill-Gilmore -- Storage stabilization of proteins / Felix Franks -- Process purification / James L. Dwyer. | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 506 | |3 Use copy |f Restrictions unspecified |2 star |5 MiAaHDL | ||
| 533 | |a Electronic reproduction. |b [Place of publication not identified] : |c HathiTrust Digital Library, |d 2010. |5 MiAaHDL | ||
| 538 | |a Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. |u http://purl.oclc.org/DLF/benchrepro0212 |5 MiAaHDL | ||
| 583 | 1 | |a digitized |c 2010 |h HathiTrust Digital Library |l committed to preserve |2 pda |5 MiAaHDL | |
| 520 | |a Proteins are the servants of life. They occur in all com- nent parts of living organisms and are staggering in their fu- tional variety, despite their chemical similarity. Even the simplest single-cell organism contains a thousand different p- teins, fulfilling a wide range of life-supporting roles. Additions to the total number of known proteins are being made on an increasing scale through the discovery of mutant strains or their production by genetic manipulation. The total international protein literature could fill a medi- sized building and is growing at an ever-increasing rate. The reader might be forgiven for asking whether yet another book on proteins, their properties, and functions can serve a useful purpose. An explanation of the origin of this book may serve as justification. The authors form the tutorial team for an int- sive postexperience course on protein characterization or- nized by the Center for Professional Advancement, East Brunswick, New Jersey, an educational foundation. The course was first mounted in Amsterdam in 1982 and has since been repeated several times, in both Amsterdam and the US, with participants from North America and most European countries. In a predecessor to this book, emphasis was placed on the role of protein isolation in the food industry, because at the time this reflected the interests of most of the participants at the course. Today, isolated proteins for food use are extracted from yeasts, fungal sources, legumes, oilseeds, cereals, and leaves. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Proteins |x Biotechnology. | |
| 650 | 2 | |a Proteins |x analysis | |
| 650 | 2 | |a Proteins |x physiology | |
| 650 | 2 | |a Biotechnology |x methods | |
| 650 | 6 | |a Protéines |x Biotechnologie. | |
| 650 | 7 | |a Proteins |x Biotechnology. |2 fast |0 (OCoLC)fst01079721 | |
| 650 | 7 | |a Protéines |x isolement et purification. |2 fmesh | |
| 650 | 7 | |a Protéines |x Physiologie. |2 fmesh | |
| 650 | 7 | |a Biotechnologie. |2 fmesh | |
| 650 | 7 | |a Protéine recombinaison. |2 fmesh | |
| 650 | 1 | 7 | |a Eiwitten. |2 gtt |
| 650 | 1 | 7 | |a Isolering (proces) |2 gtt |
| 650 | 1 | 7 | |a Karakterisering (algemeen) |2 gtt |
| 650 | 7 | |a Protéines |x Analyse. |2 ram | |
| 773 | 0 | |t Springer Protocols | |
| 700 | 1 | |a Franks, Felix. |0 http://id.loc.gov/authorities/names/n79003995 | |
| 776 | 0 | 8 | |i Print version: |t Protein biotechnology. |d Totowa, N.J. : Humana Press, ©1993 |z 0896032302 |w (DLC) 93003448 |w (OCoLC)27814406 |
| 830 | 0 | |a Biological methods. |0 http://id.loc.gov/authorities/names/n84738004 | |
| 856 | 4 | 0 | |u http://link.springer.com/10.1007/978-1-59259-438-2 |y Springer Nature |
| 856 | 4 | 0 | |u https://link.springer.com/10.1007/978-1-59259-256-2 |y Springer Nature |
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| 928 | |t Library of Congress classification |a TP248.65.P76 |l Online |c UC-FullText |u http://link.springer.com/10.1007/978-1-59259-438-2 |z Springer Nature |u https://link.springer.com/10.1007/978-1-59259-256-2 |z Springer Nature |g ebooks |i 12531252 | ||