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Author: Elena García-Fruitós Publisher: Humana ISBN: 9781493946754 Category : Science Languages : en Pages : 0
Book Description
With insolubility proving to be one of the most crippling bottlenecks in the protein production and purification process, this volume serves to aid researchers working in the recombinant protein production field by describing a wide number of protocols and examples. Insoluble Proteins: Methods and Protocols includes chapters that describe not only the recombinant protein production in different expression systems but also different purification and characterization methods to finally obtain these difficult-to-obtain proteins. Beginning with protein production methods using both prokaryotic and eukaryotic expression systems, the book continues with purification protocols using insoluble proteins, the characterization of insoluble proteins, as well as a general overview of interesting applications of insoluble proteins. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Comprehensive and practical, Insoluble Proteins: Methods and Protocols aims to provide the scientific community with detailed and reliable state-of-the-art protocols that are used in order to successfully produce and purify recombinant proteins prone to aggregate.
Author: Elena García-Fruitós Publisher: Humana ISBN: 9781493946754 Category : Science Languages : en Pages : 0
Book Description
With insolubility proving to be one of the most crippling bottlenecks in the protein production and purification process, this volume serves to aid researchers working in the recombinant protein production field by describing a wide number of protocols and examples. Insoluble Proteins: Methods and Protocols includes chapters that describe not only the recombinant protein production in different expression systems but also different purification and characterization methods to finally obtain these difficult-to-obtain proteins. Beginning with protein production methods using both prokaryotic and eukaryotic expression systems, the book continues with purification protocols using insoluble proteins, the characterization of insoluble proteins, as well as a general overview of interesting applications of insoluble proteins. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Comprehensive and practical, Insoluble Proteins: Methods and Protocols aims to provide the scientific community with detailed and reliable state-of-the-art protocols that are used in order to successfully produce and purify recombinant proteins prone to aggregate.
Author: Salvador Ventura Publisher: Frontiers Media SA ISBN: 2889199762 Category : Microbiology Languages : en Pages : 129
Book Description
Proteins suffer many conformational changes and interactions through their life, from their synthesis at ribosomes to their controlled degradation. Only folded and soluble proteins are functional. Thus, protein folding and solubility are controlled genetically, transcriptionally, and at the protein sequence level. In addition, a well-conserved cellular machinery assists the folding of polypeptides to avoid misfolding and ensure the attainment of soluble and functional structures. When these redundant protective strategies are overcome, misfolded proteins are recruited into aggregates. Recombinant protein production is an essential tool for the biotechnology industry and also supports expanding areas of basic and biomedical research, including structural genomics and proteomics. Although bacteria still represent a convenient production system, many recombinant polypeptides produced in prokaryotic hosts undergo irregular or incomplete folding processes that usually result in their accumulation as insoluble aggregates, narrowing thus the spectrum of protein-based drugs that are available in the biotechnology market. In fact, the solubility of bacterially produced proteins is of major concern in production processes, and many orthogonal strategies have been exploited to try to increase soluble protein yields. Importantly, contrary to the usual assumption that the bacterial aggregates formed during protein production are totally inactive, the presence of a fraction of molecules in a native-like structure in these assemblies endorse them with a certain degree of biological activity, a property that is allowing the use of bacteria as factories to produce new functional materials and catalysts. The protein embedded in intracellular bacterial deposits might display different conformations, but they are usually enriched in beta-sheet-rich assemblies resembling the amyloid fibrils characteristic of several human neurodegenerative diseases. This makes bacterial cells simple, but biologically relevant model systems to address the mechanisms behind amyloid formation and the cellular impact of protein aggregates. Interestingly, bacteria also exploit the structural principles behind amyloid formation for functional purposes such as adhesion or cytotoxicity. In the present research topic we collect papers addressing all the issues mentioned above from both the experimental and computational point of view.
Author: Khalil Khan Publisher: Elsevier ISBN: 0128104546 Category : Technology & Engineering Languages : en Pages : 480
Book Description
Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten (Ch. 6), micronutrients and phytochemicals in wheat grain (Ch. 7), and transgenic manipulation of wheat quality (Ch. 12). With the new developments in molecular biology, genomics, and other emerging technologies, this fully updated book is a treasure trove of the latest information for grain science professionals and food technologists alike. Chapters on the composition of wheat-proteins (Ch. 8), carbohydrates (Ch. 9) lipids (Ch. 10), and enzymes (Ch. 11.), have been completely revised and present new insight into the important building blocks of our knowledge of wheat chemistry and technology. The agronomical importance of the wheat crop and its affect on food industry commerce provide an enhanced understanding of one of the world’s largest food crop. Most chapters are entirely rewritten by new authors to focus on modern developments. This 480-page monograph includes a new large 8.5 x 11 two-column format with color throughout and an easy to read style. Wheat: Chemistry and Technology, Fourth Edition provides a comprehensive background on wheat science and makes the latest information available to grain science professionals at universities, institutes, and industry including milling and baking companies, and anywhere wheat ingredients are used. This book will also be a useful supplementary text for classes teaching cereal technology, cereal science, cereal chemistry, food science, food chemistry, milling, and nutritional properties of cereals. Cereal and food science graduate students will find Chapter 1 - “Wheat: A Unique Grain for the World particularly helpful because it provides a succinct summary of wheat chemistry.
Author: H. H. McGregor Publisher: ISBN: Category : Immobilized proteins Languages : en Pages : 64
Book Description
The fundamental importance of a definite knowledge of the quantity of each amino acid yielded by the several food proteins justifies the expenditure of much effort in studying the analytical methods in order that these may be improved or their limitations definitely ascertained." "From the standpoint of physiological chemistry it is highly desirable that the present very limited knowledge of the protein substances of flesh be increased." The desirability of a knowledge of the amino acid content of food proteins has led to much experimentation looking towards a method that will yield quantitative results without involving excessive time or manipulation in the analysis. An important method was claborated by Van Slyke "enabling one to attain an insight into the composition of proteins by methods which require but small amounts of material and yield approximately quantitative results indicating the nature of all the nitrogenous products yielded by complete acid hydrolysis. The analysis is based not on the isolation of the amino acids but on determinations of their characteristic chemical groups." The present paper describes the results of an attempt to apply the method devised by Van Slyke to the determination of the amino acid content of food proteins without a preliminary separation of the individual proteins of the material.
Author: Jean-Luc Popot Publisher: Springer ISBN: 3319731483 Category : Science Languages : en Pages : 708
Book Description
This book is the first to be entirely devoted to the challenging art of handling membrane proteins out of their natural environment, a key process in biological and pharmaceutical research, but one plagued with difficulties and pitfalls. Written by one of the foremost experts in the field, Membrane Proteins in Aqueous Solutions is accessible to any member of a membrane biology laboratory. After presenting the structure, functions, dynamics, synthesis, natural environment and lipid interactions of membrane proteins, the author discusses the principles of extracting them with detergents, the mechanisms of detergent-induced destabilization, countermeasures, and recent progress in developing detergents with weaker denaturing properties. Non-conventional alternatives to detergents, including bicelles, nanodiscs, amphipathic peptides, fluorinated surfactants and amphipols, are described, and their relative advantages and drawbacks are compared. The synthesis and solution properties of the various types of amphipols are presented, as well as the formation and properties of membrane protein/amphipol complexes and the transfer of amphipol-trapped proteins to detergents, nanodiscs, lipidic mesophases, or living cells. The final chapters of the book deal with applications: membrane protein in vitro folding and cell-free expression, solution studies, NMR, crystallography, electron microscopy, mass spectrometry, amphipol-mediated immobilization of membrane proteins, and biomedical applications. Important features of the book include introductory sections describing foundations as well as the state-of-the-art for each of the biophysical techniques discussed, and topical tables which organize a widely dispersed literature. Boxes and annexes throughout the book explain technical aspects, and twelve detailed experimental protocols, ranging from in vitro folding of membrane proteins to single-particle electron cryomicroscopy, have been contributed by and commented on by experienced users. Membrane Proteins in Aqueous Solutions offers a concise, accessible introduction to membrane protein biochemistry and biophysics, as well as comprehensive coverage of the properties and uses of conventional and non-conventional surfactants. It will be useful both in basic and applied research laboratories and as a teaching aid for students, instructors, researchers, and professionals within the field.
Author: Jan Velisek Publisher: John Wiley & Sons ISBN: 1119537657 Category : Technology & Engineering Languages : en Pages : 1200
Book Description
Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Author: Elena García-Fruitós
Author: Elena García-Fruitós
Author: Bruce Alberts
Author: Dale Arthur Christensen
Author: Salvador Ventura
Author: Khalil Khan
Author: Carl Thomas Herald
Author: H. H. McGregor
Author: Wendell David Zollinger
Author: Jean-Luc Popot
Author: Jan Velisek