Advances in Protein Chemistry

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Front Cover 2
Advances in Protein Chemistry, Volume I 3
Copyright Page 4
List of Contributors 5
Contents 9
Chapter 1. Lipoproteins 15
- I. Introductory Remarks 15
- II. Definition of Term and Classification 16
- III. Modes of Linkage between Lipid and Protein 17
- IV. Chemical Properties of Lipoproteins 20
- V. Remarks on Methods 32
- References 35
Chapter 2. Structural Proteins of Cells and Tissues 39
- Introduction 40
- I. Intracellular Fibers 41

Front Cover 2
Advances in Protein Chemistry, Volume I 3
Copyright Page 4
List of Contributors 5
Contents 9
Chapter 1. Lipoproteins 15
- I. Introductory Remarks 15
- II. Definition of Term and Classification 16
- III. Modes of Linkage between Lipid and Protein 17
- IV. Chemical Properties of Lipoproteins 20
- V. Remarks on Methods 32
- References 35
Chapter 2. Structural Proteins of Cells and Tissues 39
- Introduction 40
- I. Intracellular Fibers 41
- II. Nerve Proteins 53
- III. Collagen 62
- IV. Myosin 68
- V. Fibrin 74
- VI. General Considerations of Protein Fiber Structure 77
- References 78
Chapter 3. Some Contributions of Immunology to the Study of Proteins 83
- I. Definitions and Methods 84
- II. The Specificity of Proteins 88
- III. The Properties of Antibodies 94
- IV. Bacterial Antigens 109
- V. Some Virus Proteins 117
- VI. Bacteriophages and Their Antibodies 119
- VII. Anti-enaymes 121
- VIII. Complement 122
- IX. Other Applications of Serological Methods 124
- X. Some Conclusions, and Summary 125
- References 129
Chapter 4. The Interaction between the Alkali Earth Cations, Particularly Calcium, and Proteins 135
- I. Introduction 135
- II. Experimental Method for Studying the Physical- Chemical States of Metal 136
- III. Application of the Law of Mass Action to the Combination between Calcium and Protein 142
- IV. Structural and Physical-chemical Evidence of the Nature of the Combination between thc Alkali Earth Cations and Proteins 153
- V. Biological Significance 161
- References 163
Chapter 5. The Purification and Properties of Certain Protein Hormones 167
- A. Introduction 167
- B. How Is the Purity of a Protein Established? 168
- C. Pituitary Hormones 170
- D. Hormones Not of Pituitary Origin 190
- E. Summary 196
- References 196
Chapter 6. Soybean Protein in Human Nutrition 201
- I. Introduction 201
- II. History of the Soybean 202
- III. Economics of Production and Processing 203
- IV. Composition of the Soybean 203
- V. The Soybean in the Wartime Economy of Nations 205
- VI. Processing Soybeans for Human Food 206
- VII. Soybean Proteins 208
- VIII. Amino Acid Content of Soybean Proteins 210
- IX. Digestibility of Soybean Proteins 213
- X. Nutritional Values of Soybean Proteins 214
- XI. Use of Soybean Flour and Grits in Human Food 219
- References 220
Chapter 7. Nucleoproteins 223
- I. Foreword 224
- II. Nucleic Acids 224
- III. The Interaction of Nucleic Acids with Proteins, Amino Acids, and Salts 239
- IV. Free Nucleotides and Quasi-Nucleotideproteins 251
- V. The Simpler Proteins in Natural Association with Nucleic Acid 252
- VI. The More Complex Proteins in Natural Association with Nucleic Acid 258
- VII. Nucleoprotcins—General Considerations 272
- VIII. Distribution of the Nucleoproteins—Cytochemical Evidence 280
- References 295
Chapter 8. The Proteins of Skeletal Muscle 303
- I. Introduction 303
- II. Preparation of Muscle Proteins 304
- III. The Quantitative Determination of Proteins in Muscle 307
- IV. Properties of Myosin 309
- V. Muscle Proteins in Relation to Structure and Contractility 326
- VI. References 329

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