Bio-industrial uses of sorghum proteins ... annual report |
Pubbl/distr/stampa | [Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service |
Descrizione fisica | : HTML files |
Disciplina | 572.6 |
Soggetto topico |
Plant proteins
Plant biotechnology Sorghum products |
Soggetto genere / forma | Periodicals. |
ISSN | 2378-2269 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Periodico |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910703113003321 |
[Washington, D.C.], : U.S. Dept. of Agriculture, Agricultural Research Service | ||
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Lo trovi qui: Univ. Federico II | ||
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The chemistry of cereal proteins / author, R. Lásztity |
Autore | Lásztity, Radomír |
Pubbl/distr/stampa | Boca Raton, Fla. : CRC Press, c1984 |
Descrizione fisica | 203 p. : ill. ; 27 cm |
Disciplina | 664.7 |
Soggetto topico |
Plant proteins
Grain |
ISBN | 0849351405 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNISALENTO-991004026639707536 |
Lásztity, Radomír
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Boca Raton, Fla. : CRC Press, c1984 | ||
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Lo trovi qui: Univ. del Salento | ||
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Nucleic acids and proteins in plants / edited by D. Boulter and B. Parthier |
Pubbl/distr/stampa | Berlin : Springer, 1982 |
Descrizione fisica | 2 v. : ill. ; 25 cm |
Disciplina | 580 |
Altri autori (Persone) |
Boulter, D.
Parthier, Benno |
Collana |
Encyclopedia of plant physiology ; 14A
Encyclopedia of plant physiology ; 14B |
Soggetto topico |
Botanical chemistry
Nucleic acids Plant proteins |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Vol.1: Structure, biochemistry, and physiology of proteins / edited by D. Boulter and B. Parthier. - 1982. - xx, 768 p.
Vol.2: Structure, biochemistry and physiology of nucleic acids / edited by B. Parthier and D. Boulter. - 1982. - xviii, 774 p. |
Record Nr. | UNISALENTO-991003530039707536 |
Berlin : Springer, 1982 | ||
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Lo trovi qui: Univ. del Salento | ||
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OCL : oléagineux corps gras lipides |
Pubbl/distr/stampa | Montrouge, France : , : John Libbey Eurotext, , [1994]- |
Descrizione fisica | 1 online resource |
Soggetto topico |
Oils and fats
Plant lipids Plant proteins |
Soggetto genere / forma |
Internet resource
Periodicals. |
ISSN | 1950-697X |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Periodico |
Lingua di pubblicazione | fre |
Altri titoli varianti |
Oléagineux corps gras lipides
Oilseeds and fats, crops and lipids |
Record Nr. | UNINA-9910145315003321 |
Montrouge, France : , : John Libbey Eurotext, , [1994]- | ||
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Lo trovi qui: Univ. Federico II | ||
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OCL : oléagineux corps gras lipides |
Pubbl/distr/stampa | Montrouge, France : , : John Libbey Eurotext, , [1994]- |
Descrizione fisica | 1 online resource |
Soggetto topico |
Oils and fats
Plant lipids Plant proteins |
Soggetto genere / forma |
Internet resource
Periodicals. |
ISSN | 1950-697X |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Periodico |
Lingua di pubblicazione | fre |
Altri titoli varianti |
Oléagineux corps gras lipides
Oilseeds and fats, crops and lipids |
Record Nr. | UNISA-996321425403316 |
Montrouge, France : , : John Libbey Eurotext, , [1994]- | ||
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Lo trovi qui: Univ. di Salerno | ||
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Plant protein foods / / Annamalai Manickavasagan, Loong-Tak Lim, and Amanat Ali |
Autore | Manickavasagan A. |
Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2022] |
Descrizione fisica | 1 online resource (522 pages) |
Disciplina | 572.62 |
Soggetto topico |
Plant proteins
Plant proteins as food |
ISBN | 3-030-91206-X |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Intro -- Preface -- Contents -- About the Editors -- Contributors -- Chapter 1: High Protein Foods: A Comparison of Animal Origin vs Plant Origin -- 1 Introduction -- 2 Protein Quality -- 3 Protein Sources -- 3.1 Proteins from Animal Sources -- 3.2 Proteins from Plant Sources -- 4 Protein and Human Health -- 4.1 Animal Proteins and Health -- 4.2 Plant Proteins and Health -- 5 Summary -- References -- Chapter 2: An Overview of Plant-Based Protein Rich Products -- 1 Introduction -- 2 Plant-Based Protein Rich Products -- 2.1 Grains Protein-Based Products -- 2.1.1 Wheat Protein -- Texturized Wheat Protein -- 2.1.2 Rice Protein -- 2.1.3 Sorghum and Millets Protein -- Kafirin Protein and Its Intended Uses -- 2.1.4 Quinoa Proteins -- 2.2 Legume's Protein -- 2.2.1 Soy Protein -- Textured Soy Protein -- Soy Protein Isolate -- 2.2.2 Pulse Proteins -- Pulse Protein Concentrates and Isolates -- Pulse Proteins Based Imitation Milk Products -- Pulses Proteins-Based Comminuted Meat and Meat Analogs -- 2.2.3 Peanut Protein -- 2.3 Nuts Protein-Based Products -- 2.3.1 Almond Protein -- 2.3.2 Walnut Protein -- 2.3.3 Pistachio Protein -- 2.4 Edible Seeds Protein-Based Products -- 3 Conclusion -- References -- Chapter 3: Processing Technologies to Produce Plant Protein Concentrates and Isolates -- 1 Introduction -- 2 Processing for Protein Extraction and Separation -- 2.1 Milling -- 2.2 Dry Fractionation -- 2.2.1 Air Classification -- 2.2.2 Electrostatic Separation -- 2.3 Wet Extraction Processes -- 2.3.1 Alkaline Extraction-Isoelectric Precipitation (AE-IP) -- 2.3.2 Membrane Technologies -- 2.3.3 Salt Extraction-Dialysis (SED) -- 2.3.4 Micellar Precipitation (MP) -- 2.4 Technologies to Improve Cell Disruption and Protein Extraction -- 2.4.1 Enzyme-Assisted Extraction -- 2.4.2 Ultrasound-Assisted Extraction -- 2.4.3 Microwave-Assisted Extraction.
2.4.4 Other Technologies for Cell Disruption and/or Protein Extraction -- 3 Drying Processes -- 4 Conclusion -- References -- Chapter 4: Food Processing Industrial Byproducts as Raw Material for the Production of Plant Protein Foods -- 1 Introduction -- 2 Plant-Based Industrial Food Waste as Sources of High-Quality Proteins -- 2.1 Press Cakes/Oil Meals -- 2.2 Cereals Processing By-products -- 2.3 Legumes Processing By-products -- 3 Recent Technological Developments -- 3.1 Technological Hurdles to Overcome Scale-Up Issues of Plant Proteins Globally -- 4 Development of Plant-Based Protein Hydrolysates -- 4.1 Challenges for the Hydrolyzed Protein Production and Utilization -- 4.2 Plant Proteins as Replacer of Fish Meal in Aqua Feeds -- 4.2.1 Structure/Function Relationship -- 4.2.2 Functionalization Strategies for Innovating Plant-Based Proteins Formulations -- 4.2.3 Taste and Flavor Challenges Posed by Plant-Based Proteins -- Contemporary Technological Advancements for Alternative Protein Products -- 4.2.4 Alternative Plant-Based Proteins Meat Production through Extrusion -- 4.2.5 Shear Cell Technology for Thermo-Mechanical Structuring of Plant-Based Proteins -- 4.2.6 Three-Dimensional (3D) Printing for Developing Plant-Based Cultured Meat Products -- 4.2.7 Delivery of Protein Bioactive Ingredients by Micro- and Nano Particles -- 4.2.8 Zein from Corn Gluten Meal -- 4.2.9 Soy Proteins from Soy Oil Processing -- 4.2.10 Barley and Wheat Gliadins Proteins -- 5 Conclusion and Future Perspective -- References -- Chapter 5: Enrichment and Fortification of Traditional Foods with Plant Protein Isolates -- 1 Importance of Plant Proteins -- 2 Potential Sources of Plant Proteins and Isolates -- 2.1 Legumes -- 2.1.1 Soy -- 2.1.2 Lupins -- 2.1.3 Pea -- 2.1.4 Chickpea -- 2.2 Cereal Grains -- 2.2.1 Wheat -- 2.2.2 Rice -- 2.2.3 Maize. 2.3 Other Oilseeds: Canola and Sunflower -- 2.3.1 Canola/Rapeseed -- 2.3.2 Sunflower Seeds -- 2.4 Proteins from Tubers and Nuts -- 3 Preparation of Plant Protein Concentrates and Isolates -- 3.1 Air Classification -- 3.2 Water Extraction -- 3.3 Salt Extraction -- 3.4 Alkaline Extraction -- 3.5 Acid Extraction -- 3.6 Ultrafiltration -- 4 Enrichment and Fortification of Traditional Foods -- 4.1 Bakery Products -- 4.2 Meat and Meat Analogs -- 4.3 Pasta -- 4.4 Extruded Snacks -- 4.5 Breakfast Cereals -- 4.6 Beverages -- 4.7 Fat Replacers -- 4.8 Infant Formulas and Baby Foods -- 4.9 Flavor Enhancers -- 4.10 Miscellaneous Applications -- 5 Conclusion -- References -- Chapter 6: Plant-Based Protein Meat Analogues -- 1 Introduction -- 2 Processing Technologies -- 2.1 Principle of Plant Protein Texturization -- 2.2 Extrusion -- 2.3 Shear Cell Technology -- 2.4 Freeze Structuring -- 3 Protein Sources -- 3.1 Soy Protein -- 3.2 Pea Protein -- 3.3 Wheat Protein -- 3.4 Algae -- 4 Product Forms -- 5 Quality Parameters -- 5.1 Microstructure -- 5.2 Textural Properties -- 5.3 Sensory Evaluation -- 6 Nutritional Values -- 7 Commercial Products -- 8 Conclusion -- References -- Chapter 7: Fermented Plant Protein Products -- 1 Introduction -- 2 Fermented Cereals and Cereal-Based Products -- 2.1 Cereals-Based Fermented Foods and Beverages -- 2.1.1 Traditional Fermented Cereals-Based Beverages -- Rabadi -- Boza -- 2.1.2 Traditional Fermented Cereals-Based Other Foods -- Ogi -- Pozol -- Injera -- 3 Fermented Legumes and Pulses -- 3.1 Pulses Yogurt -- 3.1.1 Non-dairy Soy Yogurt -- 3.2 Legumes-Based Fermented Beverages and Milk Analogues -- 3.2.1 Non-dairy Soy Milk -- 3.2.2 Traditional Pulses-Based Fermented Products -- Miso -- Tempeh -- Dawadawa -- Dhokla and Idli -- Soy Sauce -- Sufu -- 4 Fermented Nuts & -- Their Products -- 4.1 Fermented Almond Milk. 4.2 Fermented Seeds and Their Products -- 4.2.1 Ogiri Egusi -- 4.2.2 Seeds Protein Concentrate -- 5 Conclusion -- References -- Chapter 8: Pulse-Based Yogurt: Physicochemical, Microbial and Sensory Characteristics -- 1 Introduction -- 2 Search Criteria -- 2.1 Analyzed Pulses -- 2.2 Comparison Criteria -- 2.3 Utilized Feedstocks -- 3 Yogurt Production and Processing Using Pulses -- 3.1 Heat Treatment and Fermentation -- 3.2 Novel Processing Methods -- 3.2.1 Pulse Electric Field Processing -- 3.2.2 High Intensity Ultrasonication -- 3.2.3 Microwave Processing -- 3.2.4 High Pressure Processing -- 4 Nutritional Properties of Pulse-Based Milks -- 4.1 Adzuki Bean Milk -- 4.2 Bambara Groundnut Milk -- 4.3 Chickpea Milk -- 4.4 Cowpea Milk -- 4.5 Lima Bean Milk -- 4.6 Lupin Milk -- 4.7 Pigeon Pea Milk -- 4.8 Broad Bean Milk -- 4.9 Other Pulse Milks -- 5 Nutritional Content of Pulse-Based Yogurt -- 5.1 Adzuki Bean Yogurt -- 5.2 Bambara Groundnut Yogurt -- 5.3 Common Bean Yogurt -- 5.4 Lupin Yogurt -- 5.5 Pigeon Pea Yogurt -- 5.6 Other Pulse Yogurts -- 6 Microbial Properties -- 7 Rheological Properties -- 8 Sensory Properties -- 8.1 Bambara Groundnut -- 8.2 Chickpea -- 8.3 Cowpea -- 8.4 Lima Bean -- 8.5 Lupin -- 9 Conclusion -- References -- Chapter 9: Plant Protein Based Beverages -- 1 Plant Based Proteins -- 2 Plant Protein Based Beverages -- 2.1 Nut and Legume Protein Based Beverage -- 2.1.1 Beverages Derived from Nut Protein -- 2.1.2 Stability of Protein -- 2.1.3 Health Benefits -- 2.1.4 Commercial Products -- 2.2 Legume Protein Based Beverage -- 2.2.1 Stability of Protein -- 2.2.2 Health Benefits Related to Legume-Based Protein Products -- 2.3 Seeds Protein-Based Beverages -- 2.3.1 Types and Nutritional Benefits of Seed Protein Beverages -- 2.3.2 Health Benefits of Seed Protein Beverages -- 2.3.3 Commercial Beverages -- 2.3.4 Cereal Protein-Based Beverages. 2.3.5 Health Benefits of Cereal Proteins Beverages -- 2.4 Commercial Products -- 3 Plant Protein Blend Beverage Innovations -- 4 Consumer Perception of Plant Protein Drinks -- 5 Sources and Nutritional Benefits of Plant Based Proteins -- 6 Conclusion -- References -- Chapter 10: Plant-Based Protein Films and Coatings -- 1 Introduction -- 2 Wet Processing of Protein Film -- 2.1 Solvent Casting -- 2.2 Selected Examples of Solvent Cast Films -- 3 Dry Processing of Protein Film -- 3.1 Extrusion -- 3.2 Compression Molding -- 3.3 Selected Examples of Dry-Processed Protein Films -- 3.3.1 Extrusion -- 3.3.2 Compression Molding -- 4 Protein Coatings -- 4.1 Selected Protein Coating Examples -- 4.2 Electrospun Protein-Based Nonwovens -- 5 Modification of Protein Film/Coating -- 5.1 Polymer Blending -- 5.2 Multilayer Films -- 5.3 Filler-Based Composites -- 5.4 Irradiation Induced Cross-Linking -- 5.5 Chemical and Enzymatic Crosslinking -- 6 Conclusion -- References -- Chapter 11: Sensory Qualities of Plant Protein Foods -- 1 Introduction -- 2 Instrumental Methods -- 2.1 Appearance -- 2.2 Mouthfeel Characteristics -- 2.2.1 Texture -- 2.2.2 Rheological Properties -- 2.2.3 Water and Oil Holding Capacity -- 2.2.4 Emulsifying Properties -- 2.3 Aroma -- 2.4 Challenges and Factors Impacting in the Instrumental Characterization in Plant-Based Systems -- 3 Sensory Evaluation -- 3.1 Appearance -- 3.2 Mouthfeel Characteristics -- 3.3 Taste, Aroma and Flavor -- 3.4 Challenges and Factors Impacting Sensory Design of Plant-Based Systems -- 4 Sensory and Other Quality Attributes of Various Plant Protein Foods -- 4.1 Meat Analogues -- 4.2 Meat Hybrids/Extenders -- 4.3 Yogurt Analogues -- 4.4 Plant-Based Cheese -- 4.5 Non-vegan/Hybrid Cheese -- 4.6 Fluid Plant-Based Milk -- 4.7 Plant-Based Ice Cream -- 4.8 Plant-Based Egg Replacers -- 4.9 Seafood Analogs. 4.10 Traditional Plant-Based Foods. |
Record Nr. | UNINA-9910556878803321 |
Manickavasagan A.
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Cham, Switzerland : , : Springer, , [2022] | ||
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Lo trovi qui: Univ. Federico II | ||
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Plant proteomics / / Setsuko Komatsu and Zahed Hossain, (editors) |
Edizione | [1st edition.] |
Pubbl/distr/stampa | Basel, Switzerland : , : MDPI, , 2015 |
Descrizione fisica | 1 online resource (244 pages) |
Soggetto topico |
Plant proteins
Plant proteomics |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910131416403321 |
Basel, Switzerland : , : MDPI, , 2015 | ||
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Lo trovi qui: Univ. Federico II | ||
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Plant proteomics / / Setsuko Komatsu and Zahed Hossain, (editors) |
Edizione | [1st edition.] |
Pubbl/distr/stampa | Basel, Switzerland : , : MDPI, , 2015 |
Descrizione fisica | 1 online resource (244 pages) |
Soggetto topico |
Plant proteins
Plant proteomics |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Record Nr. | UNINA-9910598170003321 |
Basel, Switzerland : , : MDPI, , 2015 | ||
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Lo trovi qui: Univ. Federico II | ||
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Plant proteomics [[electronic resource] ] : technologies, strategies, and applications / / edited by Ganesh Kumar Agrawal, Randeep Rakwal |
Pubbl/distr/stampa | Hoboken, N.J., : J. Wiley, c2008 |
Descrizione fisica | 1 online resource (818 p.) |
Disciplina |
572
572.62 |
Altri autori (Persone) |
AgrawalGanesh Kumar
RakwalRandeep |
Collana | Wiley-Interscience series in mass spectrometry |
Soggetto topico |
Plant proteins
Plant proteomics |
Soggetto genere / forma | Electronic books. |
ISBN |
1-281-83132-8
9786611831325 0-470-36963-9 0-470-36983-3 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
PLANT PROTEOMICS; CONTENTS; PREFACE; CONTRIBUTORS; ACRONYMS AND ABBREVIATIONS; 1 AN INTRODUCTION TO PROTEOMICS: APPLICATIONS TO PLANT BIOLOGY; 1.1 Proteomics Defined; 1.2 Proteomics Applied; References; PART I TECHNOLOGIES; 2 GEL-BASED PROTEOMICS; 2.1 Introduction and Brief Bibliographic Review; 2.2 SDS-PAGE; 2.3 IEF; 2.4 2D Maps; 2.5 Conclusions; 2.6 Five-Year Viewpoint; References; 3 MASS SPECTROMETRY-BASED PROTEOMICS: IDENTIFYING PLANT PROTEINS; 3.1 Introduction and Brief Bibliographic Review; 3.2 Instrumentation; 3.3 MALDI; 3.4 ESI; 3.5 Mass Analyzers; 3.6 Ion Detectors
3.7 Sample Preparation3.8 Protein Identification; 3.9 Conclusions; 3.10 Five-Year Viewpoint; References; 4 CHEMICAL PROTEOMICS; 4.1 Introduction; 4.2 Strategies For Activity-Based Protein Profiling (ABPP); 4.3 Case Study: Development of Molecular Tools Targeting Plant Kinases; 4.4 Conclusions; 4.5 Five-Year Viewpoint; References; 5 THE ARABIDOPSIS LOCALIZOME: SUBCELLULAR PROTEIN LOCALIZATION AND INTERACTIONS IN ARABIDOPSIS; 5.1 Protein Compartmentalization in Plant Cells; 5.2 Experimental Determination of Protein Localization 5.3 In Vivo Imaging Approaches to Protein Localization and Interaction5.4 Plant Cell Cultures for Studying Protein Localization; 5.5 Protein-Protein Interaction In Vivo: FRET; 5.6 Perspectives: Integrating Predictive and Experimental Protein Localization Data; References; 6 SECRETOME: TOWARD DECIPHERING THE SECRETORY PATHWAYS AND BEYOND; 6.1 Introduction and Brief Bibliographic Review; 6.2 Methodology and Strategy; 6.3 A Case Study: In Planta and In Vitro Protein Profiles of Soluble and Secreted Proteins in Rice; 6.4 Conclusions; 6.5 Five-Year Viewpoint; References; 7 PEPTIDOMICS 7.1 Introduction and Brief Bibliographic Review7.2 Separation Technology; 7.3 MS Technology; 7.4 Bioinformatics and Data Mining; 7.5 Differential Peptide Display; 7.6 ID LC-MALDI; 7.7 2D CA-RP-LC-ESI-MS; 7.8 Applications; 7.9 Peptides and Proteases; 7.10 Conclusions; 7.11 Five-Year Viewpoint; References; PART II COMPUTATIONAL PROTEOMICS; 8 BIOINFORMATICS IN GEL-BASED PROTEOMICS; 8.1 Introduction and Brief Bibliographic Review; 8.2 Methodology and Strategy; 8.3 Experimental Results and Applications; 8.4 Conclusions; 8.5 Five-Year Viewpoint; References; 9 BIOINFORMATICS IN MS-BASED PROTEOMICS 9.1 Introduction9.2 Database Searching; 9.3 Peptide De Novo Sequencing; 9.4 Conclusions and Five-Year Viewpoint; References; PART III EXPRESSION PROTEOMICS; 10 AN OVERVIEW OF THE ARABIDOPSIS PROTEOME; 10.1 Introduction and Brief Bibliographic Review; 10.2 Methodology and Strategy; 10.3 Experimental Results and Applications; 10.4 Conclusions; 10.5 Five-Year Viewpoint; References; 11 RICE PROTEOME AT A GLANCE; 11.1 Introduction and Brief Bibliographic Review; 11.2 Methodology and Strategy; 11.3 Experimental Results and Applications; 11.4 Conclusions; 11.5 Five-Year Viewpoint; References 12 PROTEOMICS OF LEGUME PLANTS |
Record Nr. | UNINA-9910144104803321 |
Hoboken, N.J., : J. Wiley, c2008 | ||
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Lo trovi qui: Univ. Federico II | ||
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Plant proteomics [[electronic resource] ] : technologies, strategies, and applications / / edited by Ganesh Kumar Agrawal, Randeep Rakwal |
Pubbl/distr/stampa | Hoboken, N.J., : J. Wiley, c2008 |
Descrizione fisica | 1 online resource (818 p.) |
Disciplina |
572
572.62 |
Altri autori (Persone) |
AgrawalGanesh Kumar
RakwalRandeep |
Collana | Wiley-Interscience series in mass spectrometry |
Soggetto topico |
Plant proteins
Plant proteomics |
ISBN |
1-281-83132-8
9786611831325 0-470-36963-9 0-470-36983-3 |
Formato | Materiale a stampa ![]() |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
PLANT PROTEOMICS; CONTENTS; PREFACE; CONTRIBUTORS; ACRONYMS AND ABBREVIATIONS; 1 AN INTRODUCTION TO PROTEOMICS: APPLICATIONS TO PLANT BIOLOGY; 1.1 Proteomics Defined; 1.2 Proteomics Applied; References; PART I TECHNOLOGIES; 2 GEL-BASED PROTEOMICS; 2.1 Introduction and Brief Bibliographic Review; 2.2 SDS-PAGE; 2.3 IEF; 2.4 2D Maps; 2.5 Conclusions; 2.6 Five-Year Viewpoint; References; 3 MASS SPECTROMETRY-BASED PROTEOMICS: IDENTIFYING PLANT PROTEINS; 3.1 Introduction and Brief Bibliographic Review; 3.2 Instrumentation; 3.3 MALDI; 3.4 ESI; 3.5 Mass Analyzers; 3.6 Ion Detectors
3.7 Sample Preparation3.8 Protein Identification; 3.9 Conclusions; 3.10 Five-Year Viewpoint; References; 4 CHEMICAL PROTEOMICS; 4.1 Introduction; 4.2 Strategies For Activity-Based Protein Profiling (ABPP); 4.3 Case Study: Development of Molecular Tools Targeting Plant Kinases; 4.4 Conclusions; 4.5 Five-Year Viewpoint; References; 5 THE ARABIDOPSIS LOCALIZOME: SUBCELLULAR PROTEIN LOCALIZATION AND INTERACTIONS IN ARABIDOPSIS; 5.1 Protein Compartmentalization in Plant Cells; 5.2 Experimental Determination of Protein Localization 5.3 In Vivo Imaging Approaches to Protein Localization and Interaction5.4 Plant Cell Cultures for Studying Protein Localization; 5.5 Protein-Protein Interaction In Vivo: FRET; 5.6 Perspectives: Integrating Predictive and Experimental Protein Localization Data; References; 6 SECRETOME: TOWARD DECIPHERING THE SECRETORY PATHWAYS AND BEYOND; 6.1 Introduction and Brief Bibliographic Review; 6.2 Methodology and Strategy; 6.3 A Case Study: In Planta and In Vitro Protein Profiles of Soluble and Secreted Proteins in Rice; 6.4 Conclusions; 6.5 Five-Year Viewpoint; References; 7 PEPTIDOMICS 7.1 Introduction and Brief Bibliographic Review7.2 Separation Technology; 7.3 MS Technology; 7.4 Bioinformatics and Data Mining; 7.5 Differential Peptide Display; 7.6 ID LC-MALDI; 7.7 2D CA-RP-LC-ESI-MS; 7.8 Applications; 7.9 Peptides and Proteases; 7.10 Conclusions; 7.11 Five-Year Viewpoint; References; PART II COMPUTATIONAL PROTEOMICS; 8 BIOINFORMATICS IN GEL-BASED PROTEOMICS; 8.1 Introduction and Brief Bibliographic Review; 8.2 Methodology and Strategy; 8.3 Experimental Results and Applications; 8.4 Conclusions; 8.5 Five-Year Viewpoint; References; 9 BIOINFORMATICS IN MS-BASED PROTEOMICS 9.1 Introduction9.2 Database Searching; 9.3 Peptide De Novo Sequencing; 9.4 Conclusions and Five-Year Viewpoint; References; PART III EXPRESSION PROTEOMICS; 10 AN OVERVIEW OF THE ARABIDOPSIS PROTEOME; 10.1 Introduction and Brief Bibliographic Review; 10.2 Methodology and Strategy; 10.3 Experimental Results and Applications; 10.4 Conclusions; 10.5 Five-Year Viewpoint; References; 11 RICE PROTEOME AT A GLANCE; 11.1 Introduction and Brief Bibliographic Review; 11.2 Methodology and Strategy; 11.3 Experimental Results and Applications; 11.4 Conclusions; 11.5 Five-Year Viewpoint; References 12 PROTEOMICS OF LEGUME PLANTS |
Record Nr. | UNINA-9910829861003321 |
Hoboken, N.J., : J. Wiley, c2008 | ||
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Lo trovi qui: Univ. Federico II | ||
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