Protein Biotechnology: Isolation, Characterization and Stabilization (Biological Methods) - Tapa dura

Franks, Felix

 
9780896032309: Protein Biotechnology: Isolation, Characterization and Stabilization (Biological Methods)
Tapa dura
ISBN 10: 0896032302 ISBN 13: 9780896032309
Editorial: Humana Press Inc., 1993

Sinopsis

Felix Franks' new volume, Protein Biotechnology, is a comprehensive compendium of state-of-the-art techniques for isolating, purifying, characterizing, and analyzing proteins as commercial products, both in vitro and in vivo. The book also highlights leading-edge analytical methods used throughout biotechnology today, especially in quality control, and contains a wealth of economic and technical information. The book's particular strength lies in its emphasis on proteins as commercial products, not merely experimental laboratory entities. Topics treated include: description and classification of proteins economics and technology of characterization analytical chromatography of amino acids, peptides, and proteins structure, organization, and function posttranslational processing fragmentation peptide sequence determination electrophoretic techniques polyclonal and monoclonal antibodies conformational stability protein hydration recombinant protein technology storage stabilization process purification. An essential tool for everyone who needs to stay effective in today's highly competitive biotechnology arena.

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Críticas

...a valuable reference...presents state-of-the-art techniques...highlights analytical methods used throughout biotechnology. -Biological Abstracts

Reseña del editor

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.

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Editorial
Humana Press Inc.
Año de publicación
1993
Idioma
Inglés
ISBN 10 
0896032302
ISBN 13 
9780896032309
Encuadernación
Tapa dura
Número de páginas
608
Contacto del fabricante
no disponible
Persona responsable
no disponible

Otras ediciones populares con el mismo título

9781489939890: Protein Biotechnology: Isolation, Characterization, and Stabilization (Biological Methods)

Edición Destacada

ISBN 10:  148993989X ISBN 13:  9781489939890
Editorial: Humana, 2013
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