Download or read book The Role of Protein protein Interactions in the Phase Behavior of Aqueous Protein Solutions written by Camille O. Anderson and published by . This book was released on 2001 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Molecular Biology of the Cell written by and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Protein Self Assembly written by Jennifer J. McManus and published by Humana. This book was released on 2020-08-08 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume explores experimental and computational approaches to measuring the most widely studied protein assemblies, including condensed liquid phases, aggregates, and crystals. The chapters in this book are organized into three parts: Part One looks at the techniques used to measure protein-protein interactions and equilibrium protein phases in dilute and concentrated protein solutions; Part Two describes methods to measure kinetics of aggregation and to characterize the assembled state; and Part Three details several different computational approaches that are currently used to help researchers understand protein self-assembly. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Thorough and cutting-edge, Protein Self-Assembly: Methods and Protocols is a valuable resource for researchers who are interested in learning more about this developing field.
Download or read book Proteins at Liquid Interfaces written by D. Möbius and published by Elsevier. This book was released on 1998-04-24 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology, detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or the exchange of matter for proteins and protein/surfactant mixtures is also described.Features of this book:• Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments.• Emphasis is placed on experimental details as well as recent theoretical developments.• New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces.• A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value.
Download or read book Structure Analysis by Small Angle X Ray and Neutron Scattering written by L.A. Feigin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Small-angle scattering of X rays and neutrons is a widely used diffraction method for studying the structure of matter. This method of elastic scattering is used in various branches of science and technology, includ ing condensed matter physics, molecular biology and biophysics, polymer science, and metallurgy. Many small-angle scattering studies are of value for pure science and practical applications. It is well known that the most general and informative method for investigating the spatial structure of matter is based on wave-diffraction phenomena. In diffraction experiments a primary beam of radiation influences a studied object, and the scattering pattern is analyzed. In principle, this analysis allows one to obtain information on the structure of a substance with a spatial resolution determined by the wavelength of the radiation. Diffraction methods are used for studying matter on all scales, from elementary particles to macro-objects. The use of X rays, neutrons, and electron beams, with wavelengths of about 1 A, permits the study of the condensed state of matter, solids and liquids, down to atomic resolution. Determination of the atomic structure of crystals, i.e., the arrangement of atoms in a unit cell, is an important example of this line of investigation.
Download or read book Biothermodynamics written by Urs von Stockar and published by CRC Press. This book was released on 2013-05-30 with total page 628 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the fundamentals of the rapidly growing field of biothermodynamics, showing how thermodynamics can best be applied to applications and processes in biochemical engineering. It describes the rigorous application of thermodynamics in biochemical engineering to rationalize bioprocess development and obviate a substantial fraction of t
Download or read book Programme and Abstracts written by Thomas Brückel and published by Forschungszentrum Jülich. This book was released on 2012 with total page 197 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Thermodynamics of Phase Equilibria in Food Engineering written by Camila Gambini Pereira and published by Academic Press. This book was released on 2018-10-17 with total page 684 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. - Presents the fundamentals of phase equilibria in the food industry - Describes both classic and advanced models, including cubic equations of state and activity coefficient - Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction - Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems
Download or read book Proceedings of the 4th International Conference on Separations Science and Technology written by Zhangfa Tong and published by World Scientific. This book was released on 2004 with total page 1062 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the latest achievements of separation science and technology. It highlights the application of separation with regard to problems of current interest, such as the protection of the environment and the development of emerging technology, including chemical engineering, biotechnology, renewable energy sources and recycling of materials.
Download or read book Protein Solvent Interactions written by Roger Gregory and published by CRC Press. This book was released on 2024-11-01 with total page 596 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work covers advances in the interactions of proteins with their solvent environment and provides fundamental physical information useful for the application of proteins in biotechnology and industrial processes. It discusses in detail structure, dynamic and thermodynamic aspects of protein hydration, as well as proteins in aqueous and organic solvents as they relate to protein function, stability and folding.
Download or read book Colloids and the Depletion Interaction written by Henk N. W. Lekkerkerker and published by Springer Nature. This book was released on with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Intensification of Biobased Processes written by Andrzej Gorak and published by Royal Society of Chemistry. This book was released on 2018-06-18 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first book dedicated entirely to this area, Intensification of Biobased Processes provides a comprehensive overview of modern process intensification technologies used in bioprocessing.
Download or read book Protein Nanoparticle Interactions written by Masoud Rahman and published by Springer Science & Business Media. This book was released on 2013-06-24 with total page 95 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the fabrication of nanomaterials and exploration of their properties have attracted the attention of various scientific disciplines such as biology, physics, chemistry, and engineering. Although nanoparticulate systems are of significant interest in various scientific and technological areas, there is little known about the safety of these nanoscale objects. It has now been established that the surfaces of nanoparticles are immediately covered by biomolecules (e.g. proteins, ions, and enzymes) upon their entrance into a biological medium. This interaction with the biological medium modulates the surface of the nanoparticles, conferring a “biological identity” to their surfaces (referred to as a “corona”), which determines the subsequent cellular/tissue responses. The new interface between the nanoparticles and the biological medium/proteins, called “bio-nano interface,” has been very rarely studied in detail to date, though the interest in this topic is rapidly growing. In this book, the importance of the physiochemical characteristics of nanoparticles for the properties of the protein corona is discussed in detail, followed by comprehensive descriptions of the methods for assessing the protein-nanoparticle interactions. The advantages and limitations of available corona evaluation methods (e.g. spectroscopy methods, mass spectrometry, nuclear magnetic resonance, electron microscopy, X-ray crystallography, and differential centrifugal sedimentation) are examined in detail, followed by a discussion of the possibilities for enhancing the current methods and a call for new techniques. Moreover, the advantages and disadvantages of protein-nanoparticle interaction phenomena are explored and discussed, with a focus on the biological impacts.
Download or read book High Pressure Bioscience written by Kazuyuki Akasaka and published by Springer. This book was released on 2015-07-14 with total page 722 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume covers both the basic concepts and theory of bio-macromolecules under pressure and the various frontiers in high-pressure bioscience and biotechnology. A century has passed since Bridgman discovered the irreversible coagulation of egg white by applying pressure at 700 atmospheres in 1914. Today we are able to monitor pressure-dependent changes in protein structure as a reversible process even at atomic scale with modern spectroscopic techniques. We can study the fluctuating reality of protein structures as designed by nature, which is the basis for all dynamism of life on earth. We are currently facing a new era of high-pressure bioscience, in which pressure is no longer an “odd” or “foreign” variable to life, but rather an integrated part of it. Pressure is used as a crucial variable for disclosing the secrets of nature and as a powerful new tool for enhancing certain reactions in bio-macromolecules and even in living cells for our practical and industrial needs. A dramatic advancement of high-pressure bioscience both in the basic and the applied sciences is thus anticipated in near future, for which sharing the current advanced knowledge on structure and dynamics of bio-macromolecules under pressure among researchers in both fields is crucial. This book serves as a valuable resource not only for those working directly in a pressure-related field, but also for those working in many other fields of the biosciences. Particularly, the basic part of it is intended to serve as a classical text book on high-pressure bioscience to a wide audience including students and researchers in both basic and applied fields in years to come. Readers can focus on topics of immediate interest first, but may wish to go over other chapters if interest arises in a later occasion.
Download or read book Modeling of Thermodynamic Properties in Biological Solutions written by Luca F. Cameretti and published by Cuvillier Verlag. This book was released on 2009 with total page 151 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Aggregation of Therapeutic Proteins written by Wei Wang and published by John Wiley & Sons. This book was released on 2010-12-28 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book gives pharmaceutical scientists an up-to-date resource on protein aggregation and its consequences, and available methods to control or slow down the aggregation process. While significant progress has been made in the past decade, the current understanding of protein aggregation and its consequences is still immature. Prevention or even moderate inhibition of protein aggregation has been mostly experimental. The knowledge in this book can greatly help pharmaceutical scientists in the development of therapeutic proteins, and also instigate further scientific investigations in this area. This book fills such a need by providing an overview on the causes, consequences, characterization, and control of the aggregation of therapeutic proteins.
Download or read book Properties of Water in Foods written by D. Simatos and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 692 pages. Available in PDF, EPUB and Kindle. Book excerpt: Water is recognized as being an important factor in numerous pheno mena connected with the quality of food. For instance, it plays a part in the textural properties of several commodities. Moreover, water is an essential parameter determining the behaviour of food products in the course of many processing operations : on water, will depend the amount of energy necessary for freezing or dehydrating the product; water will strongly influence the evolution of physical, chemical and biochemical phenomena taking place in the product during processing operations such as heating, drying, etc. Water will also influence the same reactions, as well as the activity of microorganisms, during the storage of food products under various conditions. As a result, all aspects of quality - sensory, nutritional and hygienic properties of the food - will be affected. In all these circumstances, the water content of a product is obviously an important factor, but equally important may be the physical properties of this water, such as its thermodynamic activity and its mobility. Actual ly, the concept of water activity (a ) is now widely used by the food industry and in the legislation of sever')¥l countries. The idea of a small, international meeting devoted to a synthetic review and discussion of knowledge on these various matters, was first developed by Dr. R. B.
