The chemical structure of proteins [[electronic resource] /] / editors for the Ciba Foundatio, G.E.W. Wolstenholme and Margaret P. Cameron

• Pubblicazione: London, : J. & A. Churchill, 1953
• Descrizione fisica: 1 online resource (244 p.)
• Disciplina: 612.01575; 612/.01575
• Soggetto topico: Proteins
• Altri autori: WolstenholmeG. E. W (Gordon Ethelbert Ward) CameronMargaret P
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and indexes.
• Nota di contenuto: THE CHEMICAL STRUCTURE OF PROTEINS; CONTENTS; Chairman's Opening Remarks; The importance and use of suitable fractionation proce- dures for structural studies with proteins; Discussion; Chromatographic purification of ribonuclease and lysozyme; Discussion; The partition chromatography of proteins, with particular reference to insulin and glucagon; Discussion; Peptides of ordinary tissues; Discussion; On the terminal residues of chymotrypsinogen, chymo- trypsins, trypsinogen and trypsin; Discussion ; Identification and estimation of the amide and C-terminal residues in insulin by reduction of the ester with lithium borohydrideIdentification of C-end groups in proteins by reduction with lithium aluminium hydride; Discussion; Selective cleavage of peptides; Phenylisothiocyanate as a reagent for the identification of the terminal amino-acids; Discussion; Specificity of certain peptidases and their use in the study of peptide and protein structure; Discussion; Acyl migration in the study of protein structure; Discussion; Degradation of peptides from the amino and carboxyl ends; Discussion ; Protamines and nucleoprotaminesDiscussion; Fractionation of pepsin-catalysed hydrolysates of crystalbumin; Discussion; Some experiments on the chromatographic separation and identification of peptides in partial hydrolysates of gelatin; Discussion; Electron optical and chemical studies on the structure of collagen; Discussion; Chairman's Closing Remarks
• Titolo autorizzato: The chemical structure of proteins
• ISBN: 1-280-76841-X; 9786613679185; 0-470-71887-0; 0-470-71627-4
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 996199382103316
• Lo trovi qui: Univ. di Salerno
• Serie: Ciba Foundation symposium.