Spis treści 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 Pokaż więcej