عنوان

Protein Crosslinking :

(Number (ISBN

1475791135

(Number (ISBN

1475791151

(Number (ISBN

9781475791136

(Number (ISBN

9781475791150

Number

b549046

Title Proper

Protein Crosslinking :

General Material Designation

[Book]

Other Title Information

Nutritional and Medical Consequences

First Statement of Responsibility

edited by Mendel Friedman.

Place of Publication, Distribution, etc.

Boston, MA

Name of Publisher, Distributor, etc.

Springer US : Imprint : Springer

Date of Publication, Distribution, etc.

1977

Specific Material Designation and Extent of Item

.

Series Title

Advances in experimental medicine and biology, 86.

Text of Note

Of Part B --;1. Crosslinking Amino Acids Nomenclature --;Stereochemistry and Nomenclature --;2. Biological Effects of Alkali-Treated Protein and Lysinoalanine: An Overview --;3. Editor's Note --;4. Metabolic Transit of Lysinoalanine (LAL) Bound to Protein and of Free Radioactive [14C]-Lysinoalanine --;5. Lysinoalanine Formation in Protein Food Ingredients --;6. Inhibitory Effect of Mercaptoamino Acids on Lysinoalanine Formation During Alkali Treatment of Proteins --;7. Cystine-Alkali Reactions in Relation to Protein Crosslinking --;8. New Amino Acid Derivatives Formed By Alkaline Treatment of Proteins --;9.?,?-Unsaturated and Related Amino Acids in Peptides And Proteins --;10. Behavior of O-Glycosyl and O-Phosphoryl Proteins in Alkaline Solution --;11. 35S-Sulfide Incorporation During Alkaline Treatment of Keratin and Its Relation to Lanthionine Formation --;12. Lysinoalanine Formation in Wool After Treatments with Some Phosphate Salts --;13. The Formation and Cleavage of Lysinoalanine Crosslinks --;14. On the Specific Cleavage of Cysteine Containing Peptides and Proteins --;15. Reactions of Proteins with Dehydroalanines --;16. Nutritional Significance of Crosslink Formation During Food Processing --;17. The Formation, Isolation and Importance of Isopeptides in Heated Proteins --;18. Heat Induced Crosslinks in Milk Proteins and Consequences for the Milk System --;19. The Complete Enzymic Hydrolysis of Crosslinked Proteins --;20. Cross-Linking of Protein by Peroxidase --;21. A Mathematical Analysis of Kinetics of Consecutive, Competitive Reactions of Protein Amino Groups --;22. Effect of Maillard Browning Reaction on Nutritional Quality of Protein --;23. Availability of the True Schiff's Bases of Lysine. Chemical Evaluation of the Schiff's Base Between Lysine and Lactose in Milk --;24. The Biological Significance of Carbohydrate-Lysine Crosslinking During Heat-Treatment of Food Proteins --;25. The Physical Aspects with Respect to Water and Non-Enzymatic Browning --;26. Oxidative Browning of Amadori Compounds from Amino Acids And Peptides --;27. The Possible Utilization of the 1-Amino-I-Deoxy-2-Ketose Compounds Between Amino Acids and Carbohydrates as Foodstuff Integrators --;28. Novel Free Radicals Formed by the Amino-Carbonyl Reactions of Sugars with Amino Acids, Amines, and Proteins --;29. Some Chemical and Nutritional Properties of Feather Protein Isolates Containing Varying Half-Cystine Levels --;30. Effect of Processing on Protein Utilization by Ruminants --;31. Protected Proteins in Ruminant Nutrition. Invitro Evaluation of Casein Derivatives --;32. Protein Interrelationships in Roughages as Affecting Ruminant Dietary Protein Adequacy --;33. Some Therapeutic Implications of the Crosslinkage Theory of Aging --;34. Chemistry of Collagen Crosslinking: Relationship to Aging and Nutrition --;35. Nutritional Copper Deficiency and Penicillamine Administration: Some Effects on Bone Collagen and Arterial Elastin Crosslinking --;36. Chemical Basis for Pharmacological and Therapeutic Actions of Penicillamine --;37. Location of the Intermolecular Crosslinking Sites in Collagen --;38. The Qualitative and Quantitative Crosslink Chemistry of Collagen Matrices --;39. Studies on Cross-Linked Regions of Elastin.

Life sciences.

Morphology (Animals)

edited by Mendel Friedman.

Mendel Friedman

Electronic name

[Book]

Y