Advances in Protein Chemistry

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Front Cover 2
Advances in Protein Chemistry, Volume IX 5
Copyright Page 6
Contributors to Volume IX 7
Contents 9
Chapter 1. The Metabolism of Glycine 11
- I. Introduction 12
- II. The Occurrence of Glycine in Proteins and the Distribution of Glycine 13
- III. Nutritional Aspects 25
- IV. The Ultimate Fate of Glycine in Animal Metabolism 32
- V. The Biosynthesis of Glycine 43
- VI. Glycine as an Intermediate in the Biosynthesis of Physiologically Important Compounds 58
- References 91
Chapter 2. The Digestion of Protein and Nitrogenous Compounds in Ruminants 103
- I. Introduction 103

Front Cover 2
Advances in Protein Chemistry, Volume IX 5
Copyright Page 6
Contributors to Volume IX 7
Contents 9
Chapter 1. The Metabolism of Glycine 11
- I. Introduction 12
- II. The Occurrence of Glycine in Proteins and the Distribution of Glycine 13
- III. Nutritional Aspects 25
- IV. The Ultimate Fate of Glycine in Animal Metabolism 32
- V. The Biosynthesis of Glycine 43
- VI. Glycine as an Intermediate in the Biosynthesis of Physiologically Important Compounds 58
- References 91
Chapter 2. The Digestion of Protein and Nitrogenous Compounds in Ruminants 103
- I. Introduction 103
- II. Evidence from Direct Study of Rumen Function 105
- III. Evidence from Feeding Experiments 117
- IV. Conclusion 123
- References 124
Chapter 3. The Resolution of Racemic α-Amino Acids 131
- I. Introduction 132
- II. Chemical Methods of Separation of the Optical Isomerides 139
- IIIA. Separation of Diastereoisomers 159
- IIIB. Separation of Meso from Racemic Modifications 165
- IIIC. S-Stereoisomers of Methionine Sulfoxide 166
- IV. Biological Methods of Separation of the Optical Isomerides 167
- V. Criteria of Optical Purity 197
- VI. A Suggested Empirical Relation between Molar Rotation and the Structure of Homologous Straight-Chain α-Amino Acids 201
- References 203
- VII. Contribution of Molar Rotations of α-and ω-Carbon Atoms to the Molar Rotation of Diastereoisomeric Amino Acids 203
Chapter 4. Naturally Occurring Trypsin Inhibitors 213
- I. Introduction 213
- II. Survey of Trypsin Inhibitors 215
- III. Properties 224
- IV. Formation of Complexes with Trypsin 231
- V. Temporary Inhibition of Trypsin 242
- VI. Reactions with Chymotrypsins 243
- VII. Reactions with Other Enzymes 246
- References 248
Chapter 5. The Formation, Composition, and Properties of the Keratins 253
- I. Introduction 254
- II. Keratinization and Morphological Structure 254
- III. Properties of Solubilized Keratin Derivatives 267
- IV. Analytical Characterization of Keratins 281
- References 305
Chapter 6. The Molecular Structure of Simple Substances Related to Proteins 309
- I. Introduction 309
- II. Molecules with One Peptide Bond 311
- III. Molecules with Two Peptide Bonds 316
- IV. Molecules with C—C Bonds 323
- V. Molecules with C—O and S—S Bonds 325
- VI. Configuration of a Polypeptide Chain and the Internal Rotation about Single Bonds 326
- References 332
Chapter 7. Protein-Protein Interactions 335
- I. Introduction 336
- II. Group Interactions 338
- III. The Native Protein 351
- IV. Specific Interactions 369
- V. Discussion 424
- References 439
Chapter 8. Physicochemical and Biological Aspects of Proteins at Interfaces 449
- I. General Introduction 450
- II. Techniques 451
- III. Formation and Physical Properties of Protein and Poly-α-amino-acid Monolayers 454
- IV. Interactions with Protein Monolayers 496
- V. The Effect of Spreading on the Activity of Enzymes 503
- VI. The Living Cell 505
- VII. Conclusions 508
- References 508
Author Index 513
Subject Index 537

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