Advances in Protein Chemistry

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Front Cover 2
Advances in Protein Chemistry, Volume v 5
Copyright Page 6
Contributors to Volume V 7
Contents 9
Chapter 1. The Synthesis of Peptides 13
- I. Introduction and Nomenclature 13
- II. General Methods of Peptide Synthesis 17
- III. Special Aspecte of Peptide Synthesis 46
- References 87
Chapter 2. Amino Acid Composition of Purified Proteins 95
- I. Introduction 96
- II. Purposes of Amino Acid Analysis 97
- III. Methods of Analysis 98
- IV. Establishment of Accuracy and Specificity of Methods of Analysis 111

Front Cover 2
Advances in Protein Chemistry, Volume v 5
Copyright Page 6
Contributors to Volume V 7
Contents 9
Chapter 1. The Synthesis of Peptides 13
- I. Introduction and Nomenclature 13
- II. General Methods of Peptide Synthesis 17
- III. Special Aspecte of Peptide Synthesis 46
- References 87
Chapter 2. Amino Acid Composition of Purified Proteins 95
- I. Introduction 96
- II. Purposes of Amino Acid Analysis 97
- III. Methods of Analysis 98
- IV. Establishment of Accuracy and Specificity of Methods of Analysis 111
- V. Comparison of Analytical Methods 118
- VI. Structure of Proteins as Revealed by Amino Acid Analysis 137
- VII. Amino Acid Composition of Certain Proteins 141
- VIII. General Discussion 153
- IX . Conclusion and Summary 160
- References 160
Chapter 3. Biological Evaluation of Proteins 167
- I. Introduction 167
- II. Evaluation through Nitrogen Balance 169
- III. Evaluation through Growth 185
- IV. Evaluation through Tissue Regeneration 192
- V. Evaluation through Amino Acid Analysis 204
- VI. Summary 207
- References 208
Chapter 4. Milk Proteins 213
- I. Introduction 214
- II. Protein Distribution in Milk 214
- III. Separation and Properties of Milk Proteins 215
- IV. Proteins of Whey 222
- VI. Enzymes in Milk 231
- V. Amino Acid Composition of Milk Proteins 231
- VII. Relationship of Milk Proteins to Serum Proteins 235
- References 237
Chapter 5 .Plant Proteins 241
- I. Introduction 242
- II. Bulk Proteins of Plants, Plant Organs, Etc. 244
- III. “Individual” Proteins of Plants 271
- IV. Modes of Occurrence of Protein in Plants 277
- V. Protein Metabolism in Plants 281
- VI. Conclusion 306
- References 307
Chapter 6. Synthetic Fibers Made from Proteins 317
- I. Introduction 317
- II. General Considerations of Proteins Chain Behavior 319
- III. Preparation of Fibers from Proteins 323
- IV. Molecular Basis for Mechanical Properties of Fibers Made from Proteins 339
- V. Summary and Conclusion 357
- References 358
Chapter 7. Some Protein-Chemical Aspects of Tanning Processes 365
- I. Introduction 366
- II. Chemistry of Collagen 368
- III. Keratolysis and Action of Alkali on Hide 387
- IV. General Aspects of Tanning 390
- V. Reaction of Chromium Compounds with Collagen (Chrome Tanning) 391
- VI. Vegetable-Tanning Process 406
- VII. Reaction of Condensed Sulfo Acids (Syntans) with Collagen 414
- VIII. Tanning Power of Aldehydes 417
- IX. Quinone Tannage 423
- X. General Comments 425
- References 427
Chapter 8. Proteins, Lipids, and Nucleic Acids in Cell Structures and Functions 435
- I. Introduction 435
- II. The Cell 437
- III. The Nucleus 438
- IV. The Cytoplasm 440
- V. Constitution and Duplication of Living Matter 445
- VI. Phospholipids in Cell Structures and Functions 446
- VII. Proteins 448
- VIII. Nucleic Acids 449
- References 451
Author Index 453
Subject Index 478

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