TOC Front Cover 2 Advances in Protein Chemistry, Volume VIII 5 Copyright Page 6 Contributors to Volume VIII 7 Contents 9 Chapter 1. Naturally Occurring Peptides 13 Introduction 16 I. Peptides with Widespread Distribution in Living Cells 22 II. Peptides of Bacterial Origin 61 III. Peptides of Plant Origin 87 IV. Peptides of Animal Origin 100 V. Conclusions 118 Chapter 2. Peptide Bond Formation 139 II. Thermodynamic Aspects of Peptide Synthesis 140 I. Introduction 140 Front Cover 2 Advances in Protein Chemistry, Volume VIII 5 Copyright Page 6 Contributors to Volume VIII 7 Contents 9 Chapter 1. Naturally Occurring Peptides 13 Introduction 16 I. Peptides with Widespread Distribution in Living Cells 22 II. Peptides of Bacterial Origin 61 III. Peptides of Plant Origin 87 IV. Peptides of Animal Origin 100 V. Conclusions 118 Chapter 2. Peptide Bond Formation 139 II. Thermodynamic Aspects of Peptide Synthesis 140 I. Introduction 140 III. Transpeptidation 149 IV. Amide Transferases 162 V. Peptide Syntheses Where –ΔF Is Negative and Large: Coupled with High Energy Phosphate 164 VI. Amino Acid Incorporation into Proteins and Protein Synthesis 168 Chapter 3. Bacteriophages : Nature and Reproduction 187 I. Introduction 189 II. Growth and Purification of Bacteriophages 196 The Virus Particle—Extracellular Phase 196 III. Criteria of Purity for Bacteriophages 202 IV. Physical Properties 211 V. Chemical Composition of E. coli Bacteriophages 229 VI. Inactivation and Disruption of Coliphages 239 VII. Summary 247 The Virus-Host Cell Interaction—Intracellular Reproduction 249 VIII. Adsorption. 249 IX. Methods for Study of Bacteriophage Multiplication 252 X. Isotopic Studies of Coliphage Reproduction 269 XI. Fate of the Infecting Particle 280 XII. Summary 285 Chapter 4. Assimilation of Amino Acids by Gram-Positive Bacteria and Some Actions of Antibiotics Thereon 297 I. Introduction 299 II. Occurrence of Free Amino Acids in Bacteria and Other Tissues 301 III. Nature of "Free" Glutamic Acid 304 IV. Release of Internal Constituents from Bacterial Cells 305 V. Passage of Metabolites through Semipermeable Membranes 310 VI. Internal Accumulation of Lysine 311 VII. Accumulation of "Free" Glutamic Acid within Gram-Positive Bacteria 319 VIII. Utilization of Derivatives of Glutamic Acid 345 IX. Accumulation of Other Amino Acids 349 X. Extracellular Accumulation of Glutamic Acid Peptides 351 XI. Protein Synthesis in Staphylococcus aurus 356 XII. Incorporation of Glutamic Acid into Cell Protein without Net Synthesis 362 XIII. Nucleic Acid Synthesis 364 XIV. Relation between Nucleic Acid Content and Rates of Protein Synthesis or Accumulation of "Free" Glutamic Acid 366 XV. Experimental Separation of Stages in Amino Acid Assimilation 368 XVI. Actions of Antibiotics on Stages of Assimilation of Amino Acids in Staphylococcus aureus 370 XVII. Speculations 383 Chapter 5. Peanut Protein Isolation, Composition, and Properties 405 I. Introduction 405 II. Production and Processing 406 IV. Solubility and Isolation of the Proteins 409 III. Composition of Peanuts 409 V. Composition of Peanut Protein 411 VI. Physical Chemical Properties of the Proteins 411 VII. Chemical Reactions of the Proteins 416 VIII. Peanut Proteins in Foods and Feeds 416 IX. Nonfood Uses for Peanut Proteins 418 X. Summary 420 Chapter 6. Rotational Brownian Motion and Polarization of the Fluorescence of Solutions 427 Introduction 428 I. Rotational Brownian Motion 431 II. Fluorescence Polarization 440 III. Fluorescence of Proteins and Protein Conjugates 453 IV. Polarization Studies of Conjugates 457 Chapter 7. Zone Electrophoresis 473 I. Introduction 473 II. Types of Apparatus 475 III. Working Conditions 481 IV. Sources of Error 482 V. Methods of Zone Localization 484 VI. Mobilities and Isoelectric Points 487 VII. Fields of Application 489 VIII. Preparative Zone Electrophoresis 494 IX. Electrochromatography 495 X. Zone Electroultrafiltration 496 Author Index 499 Subject Index 524 Show more