Multiple Equilibria in Proteins covers the multiple interactions between small ions and molecules and a protein molecule. The book also deals with the physicochemical mechanisms of this interaction and the information about protein structure and the forces stabilizing that structure. The text discusses the mathematical description of complex formation, the thermodynamic analysis of binding data, and various theoretical models which can be used to describe the phenomena of small molecule-macromolecule interactions. The measurement of complex formation; the binding of neutral molecules; and hydrogen-ion equilibria are also considered. The book further tackles metal-ion binding; the binding of organic ions by proteins; as well as protein-protein interaction. Chemists and biochemists will find the book useful.

Advances in Protein Chemistry

The Composition, Structure and Reactivity of Proteins

The Proteins: Composition, Structure, and Function, Second Edition, Volume II deals with fundamental properties of proteins, both in solution and in the solid state. This volume consists of five chapters that specifically cover the advances in understanding the structure and function of the protein molecule. The opening chapter presents interpretative procedures of experimental methods for determining protein conformation using X-ray crystallography, followed by an examination of the acid-base dissociations of proteins. The discussion then shifts to the investigation of interactions between protein molecules and other macromolecules, which is of significant importance in providing a chemical basis for many biological processes. A chapter considers first the synthesis, purification, and chemical properties of the polyamino acids. This chapter further describes their physicochemical properties in the solid state, in solution, and at interfaces, and lastly discusses their biological properties as high molecular weight substrates for proteolytic enzymes and as synthetic antigens, and their interaction with proteins and nucleic acids, with viruses, bacteria, blood components, and other biological systems. The use of polyamino acids in the study of the genetic code and the preparation and properties of polypeptidyl proteins are also covered. The concluding chapter focuses on X-ray analysis of protein structure. Organic chemists, biochemists, and researchers in protein-related fields will find this book invaluable

This book compiles detailed information concerning a dozen of the best known allosteric enzymes, and so allows the comparison of their regulatory mechanisms and the confrontation of these mechanisms with the theoretical models. Stimulating and unexpected ideas emerge from these comparisons and emphasize the importance of developing various methods of investigation such as crystallography, X-ray solution scattering, and the study of fast movements in proteins and site-directed mutagenesis. This book is addressed to students and researchers interested in structure-function relationship in proteins, enzymology and metabolic regulation. It is also a basis for teaching.

Edited to avoid duplication and favor comprehensiveness, 20 contributors detail the recovery, separation, and purification operations of bioprocess technology. Individual chapters in this classic yet still highly relevant work emphasize concepts that are becoming more and more important when applied to the large scale versions of techniques that are considered well established. Aside from fully discussing processes, Separation Processes in Biotechnology includes sections on concentration separation and operation, purification operations, and product release and recovery. It also discusses plant operation and equipment and delves into economic considerations

Offers discussions on the chemical and physicochemical modification of proteins for the enhancement of surface activity and functional properties in a variety of systems. The volume provides examples of specific applications of modified proteins in gelation, emulsification, foaming, adsorption and surface tension reduction for use in the food, cosmetics, pharmaceutical, and surfactant manufacturing industries.