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Characterization of Proteins

Franks (Ed.), Felix

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ISBN 10: 0896031098 / ISBN 13: 9780896031098
Published by Humana Press, Clifton NJ, 1988
Used Condition: Very Good Hardcover
From Monroe Street Books (Middlebury, VT, U.S.A.)

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Quantity Available: 1

About this Item

561 pages, charts, formulas and diagrams throughout. Black cloth, gilt title ti spine, dust jacket. Previous owner's signature on front pastedown, light edgewear to jacket, else a very neat, tight copy. Record # 401695. Bookseller Inventory # 401695

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Bibliographic Details

Title: Characterization of Proteins

Publisher: Humana Press, Clifton NJ

Publication Date: 1988

Binding: Hardcover

Book Condition:Very Good

Dust Jacket Condition: Very Good

Edition: 1st Edition

About this title


Proteins are the servants of life. They occur in all component parts of living organisms and are staggering in their functional var- ty, despite their chemical similarity. Even the simplest single-cell organism contains a thousand different proteins, fulfilling a wide range of life-supporting roles. Their production is controlled by the cell’s genetic machinery, and a malfunction of even one protein in the cell will give rise to pathological symptoms. Additions to the total number of known proteins are constantly being made on an increasing scale through the discovery of mutant strains or their production by genetic manipulation; this latter technology has become known as protein engineering. The in vivo functioning of proteins depends critically on the chemical structure of individual peptide chains, but also on the detailed folding of the chains themselves and on their assembly into larger supramolecular structures. The molecules and their fu- tional assemblies possess a limited in vitro stability. Special methods are required for their intact isolation from the source material and for their analysis, both qualitatively and quantitatively. Proteins are also increasingly used as “industrial components,” e.g., in biosensors and immobilized enzymes, because of their specificity, selectivity, and sensitivity. This requires novel and refined proce- ing methods by which the protein isolate can be converted into a form in which it can be utilized.

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