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The second edition of the textbook Enzymes- Catalysis, Kinetics, and Mechanisms focuses on the two broad mechanistic facets of enzymology namely, the chemical and the kinetic. It endeavors to bring out the synergy between enzyme structures and mechanisms. Written with a self-study approach in mind, the emphasis is on how to begin experiments with an enzyme and subsequently analyze the data. The book is divided into six major sections– 1) Enzyme Catalysis – A Perspective, 2) Enzyme Kinetic Practice and Measurements, 3) Elucidation of Kinetic Mechanisms, 4) Chemical Mechanisms and Catalysis, 5) Exploiting Enzymes, and 6) An end piece on Frontiers in Enzymology. The individual concepts are treated as stand-alone short sections. In case the reader needs to use any one concept, it should be possible with minimal cross-referencing to the rest of the book. Further, the book presents specialized techniques and complex approaches that require involved experimentation in theory with suitable references to guide the reader. The book is proposed more as a textbook in a self-learning mode to students of modern biology, particularly those with limited exposure to quantitative aspects and organic chemistry.

This volume illustrates advanced methods on proteomic procedures in food science and nutrition. Chapters offer a comprehensive view of food proteomics applications, detailing modern instruments and methods of proteomics, impact of protein composition on our current understanding of availability of and micronutrients, and principles and practices of hurdle and green food proteomios. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. Authoritative and cutting-edge, Proteomics Applied to Foods aims to provide enables students and researchers in food science and nutrition the latest tools to advance their research and open up new areas of food and nutrition investigation.

This book brings out a comprehensive collection of information on the structural proteins of fish in both marine and fresh water system. The main focus of this book is to address all relevant aspects of structural proteins of fish and its commercial significance. Fish is a rich and cheap source of protein, and the collagen and myofibrillar proteins, play a key role in food and pharmaceutical industries. Marine-based collagen due to its unique properties have fewer risks of transmitting diseases. These have low molecular weight, are biocompatible, lack religious constraints, and involves cost-effective extraction process. Therefore, it finds wide biomedical applications. The details of its extraction, isolation and characterization, supported with photographs and flow-charts are provided. This book also discusses the different peptides and derivatives of proteins that may have beneficial health significance and other commercial importance. Further, the application of bioinformatics and artificial intelligence in understanding the protein structure in-silico are also discussed in detail. This book is of interest and useful to students, academician, researchers and industrialists/ entrepreneurs, and is a valuable source of reference to the relevant researchers/ students.

The COVID-19 pandemic caused by the SARS-CoV-2 virus has affected nearly every country and territory in the world. Although worldwide vaccination efforts have reduced the risk of serious disease outcomes, disparities in distribution have led to multiple waves of SARS-CoV-2 outbreaks and the emergence of variants of concern, some of which have enhanced infectivity and ability to evade existing vaccines. Hence there is an increasing interest in understanding the evolution of viruses like SARS-CoV-2, as well as improving our capacity to effectively current and manage future pandemics.This new volume reviews the most effective omic techniques for increasing our understanding of COVID-19, to improve diagnostics, prognostics, and genomic surveillance, and to facilitate development of effective treatments and vaccines. Chapters are written by an international team of experts and explore methods in the areas of genomics, transcriptomics, proteomics, and metabolomics. Techniques used toassess physiological function at the molecular level and artificial intelligence approaches used for more effective validation and translation of biomarker candidates into clinical use are also discussed. This book is an excellent resource for researchers studying biomarkers, virology, metabolic diseases, and infectious diseases, as well as clinical scientists, physicians, drug company scientists, and healthcare workers.

Molecular self-assembly has been exploited by nature for developing the higher functional macromolecular structures of both the genome and proteome. Inspired by nature, there has been a surge of research, in the last two decades, for the molecular engineering of peptide-based self-assembling nanostructures, adopting the bottom-up design approach. This book gives the reader an overview on the design rules for de novo self-assembling peptide and reviews the diverse range of bioinspired peptide nanostructures such as β-sheet and β-hairpin, α-helical and coiled coil, self-assembling short peptides and peptidomimetics, collagen-based and elastin-like peptides, silk peptides, peptide amphiphiles, peptides co-polymers and others. The book also covers the wide variety of responsive and functional biomaterials that have been innovated based on those nanostructures for various applications ranging from tissue engineering, therapeutics and drug delivery to antimicrobial nanomaterials and biosensors. Finally, the book also discusses the peptide bionanomaterials global market and the future of the emerging industry.Chapter “Characterization of Peptide-Based Nanomaterials” is available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.

This book discusses a broad range of basic and advanced topics in the field of protein structure, function, folding, flexibility, and dynamics. Starting with a basic introduction to protein purification, estimation, storage, and its effect on the protein structure, function, and dynamics, it also discusses various experimental and computational structure determination approaches; the importance of molecular interactions and water in protein stability, folding and dynamics; kinetic and thermodynamic parameters associated with protein-ligand binding; single molecule techniques and their applications in studying protein folding and aggregation; protein quality control; the role of amino acid sequence in protein aggregation; muscarinic acetylcholine receptors, antimuscarinic drugs, and their clinical significances. Further, the book explains the current understanding on the therapeutic importance of the enzyme dopamine beta hydroxylase; structural dynamics and motions in molecularmotors; role of cathepsins in controlling degradation of extracellular matrix during disease states; and the important structure-function relationship of iron-binding proteins, ferritins. Overall, the book is an important guide and a comprehensive resource for understanding protein structure, function, dynamics, and interaction.

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development. - Supports the current applications of proteins in the food industry, along with those that are under development - Connects the properties and health effects of proteins with sustainable sources, recovery procedures, stability and encapsulation - Explores industrial applications that are affected by aforementioned aspects

This volume provides a collection of contemporary perspectives on using activity-based protein profiling (ABPP) for biological discoveries in protein science, microbiology, and immunology. A common theme throughout is the special utility of ABPP to interrogate protein function and small-molecule interactions on a global scale in native biological systems. Each chapter showcases distinct advantages of ABPP applied to diverse protein classes and biological systems. As such, the book offers readers valuable insights into the basic principles of ABPP technology and how to apply this approach to biological questions ranging from the study of post-translational modifications to targeting bacterial effectors in host-pathogen interactions.

A groundbreaking text that highlights the various sources, applications and advancements concerning proteins from novel and traditional sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that exist and are currently being researched concerning proteins from novel and traditional sources. The contributors—noted experts in the field—discuss sustainable protein resources and include illustrative examples of bioactive compounds isolated from several resources that have or could obtain high market value in specific markets. The text also explores a wide range of topics such as functional food formulations and pharmaceutical applications, and how they alter biological activity to provide therapeutic benefits, nutritional values and health protection. The authors also examine the techno-functional applications of proteins and looks at the screening process for identification of bioactive molecules derived from protein sources. In addition, the text provides insight into the market opportunities that exist for novel proteins such as insect, by-product derived, macroalgal and others. The authors also discuss the identification and commercialization of new proteins for various markets. This vital text: Puts the focus on the various sources, applications and advancements concerning proteins from novel and traditional sources Contains a discussion on how processing technologies currently applied to dairy could be applied to novel protein sources such as insect and macroalgal Reviews the sustainability of protein sources and restrictions that exist concerning development Offers ideas for creating an innovative and enterprising economy that is built on recent developments Details the potential to exploit key market opportunities in sports, infant and elderly nutrition and techno-functional protein applications Written for industrial researchers as well as PhD and Post-doctoral researchers, and undergraduate students studying biochemistry, food engineering and biological sciences and those interested in market developments, Novel Proteins for Food, Pharmaceuticals and Agriculture offers an essential guide to the sources, applications and most recent developments of the proteins from both innovative and traditional sources.

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modeling protein behavior, extracting and purifying proteins and reducing their allergenicity. A final group of chapters delves into the functional value of proteins and how they are used as additives in foods. - Completely revised and updated with new developments on all food protein analysis and applications, such as alternative proteins sources, proteins as emulsifiers, proteins in nanotechnology and egg proteins - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

This enzymology textbook for graduate and advanced undergraduate students covers the syllabi of most universities where this subject is regularly taught. It focuses on the synchrony between the two broad mechanistic facets of enzymology: the chemical and the kinetic, and also highlights the synergy between enzyme structure and mechanism. Designed for self-study, it explains how to plan enzyme experiments and subsequently analyze the data collected. The book is divided into five major sections: 1] Introduction to enzymes, 2] Practical aspects, 3] Kinetic Mechanisms, 4] Chemical Mechanisms, and 5] Enzymology Frontiers. Individual concepts are treated as stand-alone chapters; readers can explore any single concept with minimal cross-referencing to the rest of the book. Further, complex approaches requiring specialized techniques and involved experimentation (beyond the reach of an average laboratory) are covered in theory with suitable references to guide readers. The book provides students, researchers and academics in the broad area of biology with a sound theoretical and practical knowledge of enzymes. It also caters to those who do not have a practicing enzymologist to teach them the subject.

This book focuses on some of the most significant advances in enzyme engineering that have been achieved through directed evolution and hybrid approaches. On the 25th anniversary of the discovery of directed evolution, this volume is a tribute to the pioneers of this thrilling research field, and at the same time provides a comprehensive overview of current research and the state of the art.Directed molecular evolution has become the most reliable and robust method to tailor enzymes, metabolic pathways or even whole microorganisms with improved traits. By mirroring the Darwinian algorithm of natural selection on a laboratory scale, new biomolecules of invaluable biotechnological interest can now be engineered in a manner that surpasses the boundaries of nature.The volume is divided into two sections, the first of which provides an update on recent successful cases of enzyme ensembles from different areas of the biotechnological spectrum, including tryptophan synthases, unspecific peroxygenases, phytases, therapeutic enzymes, stereoselective enzymes and CO2-fixing enzymes. This section also provides information on the directed evolution of whole cells. The second section of the book summarizes a variety of the most applicable methods for library creation, together with the future trends aimed at bringing together directed evolution and in silico/computational enzyme design and ancestral resurrection.

Two-dimensional electrophoresis is the central methodology in proteome research, and the state of the art is described in detail in this text, together with extensive coverage of the detection methods available. Sufficient detail is given to allow the readers to apply these technologies to their own particular requirements.

In recent years remarkable progress has been accomplished with respect to our knowledge about bacterial protein toxins. This refers especially to structural aspects of protein toxins but also holds true for genetics, molecular biology and biochemical mechanisms underlying the action of toxins. This volume covers the very current and exciting aspects of up-to-date bacterial toxicology and comprehensively reviews the most important bacterial protein toxins such as the intracellular acting toxins which exhibit enzyme activity, as well as those toxins that interact with cell plasma membranes by damaging the membranes (pore formation) or stimulating cell receptors (superantigens). This is the most current reference work on these important bacterial protein toxins, which are presented from the point of view of different disciplines such as pharmacology, microbiology, cell biology and protein chemistry.

Amino Acids, Peptides and Proteins comprises a comprehensive review of significant developments at this biology/chemistry interface. Each volume of this Specialist Periodical Report opens with an overview of amino acids and their applications. Volume 37 marks the return of the series after a five-year hiatus, with Professors Etelka Farkas (Debrecen, Hungary) and Max Ryadnov (National Physical Laboratory, UK) as the new volume editors. There has been considerable progrss in the field since the last publication in 2007, and predominantly this volume looks back over the last two year rather than the usual 12-months. However, traditional concepts are also revisited in the context of recent discoveries. Each chapter incorporates current trends of the reviewed topic and the authors'outlook of future perspectives. This is to facilitate the monitoring of the covered areas and their potentianl expansion with the inclusion of other specialist reports in subsequent volume. All chapters are compiled by leading researchers in their subject areas which offers this series as an appealing source of information for the research community in both academia and industry.

Serpins are a group of proteins with similar structures that were first identified as a set of proteins able to inhibit proteases. The acronym serpin was originally coined because many serpins inhibit chymotrypsin-like serine proteases. This volume of Methods in Ezymology is split into 2 parts and comprehensively covers the subject.

The use of light-emitting proteins for the detection of biomolecules provides fast and sensitive methods which overcome the disadvantages of radioactive labels and the high cost of fluorescent dyes. This reference work summarizes modern advanced techniques and their applications and includes practical examples of assays based on photoproteins. The book presents contemporary key topics like luminescent marine organisms, DNA probes, reporter gene assays and photoproteins, ratiometric sensing, use of photoproteins for in vivo functional imaging and luminescent proteins in binding assays, to name just a few, and is complemented by recent advances in instrumentation. Includes an introductory chapter by 2008 Chemistry Nobel laureate Osamu Shimomura.

Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.Proteins in food processing is a comprehensive and authoritative reference for the food processing industry. - Reviews the wide range of protein sources available - Examines ways of modifying protein sources - Discusses the use of proteins to enhance the nutritional, textural and other qualities of food products

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitr

Protein Liquid Chromatography is a handbook-style guide to liquid chromatography as a tool for isolating and purifying proteins, consisting of 25 individual chapters divided into three parts: Part A covers commonly-used, classic modes of chromatography such as ion-exchange, size-exclusion, and reversed-phase; Part B deals with various target protein classes such as membrane proteins, recombinant proteins, and glycoproteins; and Part C looks at various miscellaneous related topics, including coupling reaction, buffer solution additives, and software. The text as a whole can be viewed as a systematic survey of available methods and how best to use them, but also attempts to provide an exhaustive coverage of each facet. How to solve a specific problem using a chosen method is the overall essence of the volume. The principle philosophy of this compilation is that practical application is everything; therefore, both classical and modern methods are presented in detail, with examples involving conventional, medium- and high-pressure techniques. Over-exposure to history, concept, and theory has deliberately been avoided. The reader will find a wealth of tips and tricks from users for users, including advice on the advantages and disadvantages of each method. Easy-to-read sections on'Getting started now'and'Where to go from here'attempt to provide hands-on, fool-proof detailed practical procedures with complete and even standard model runs for any scientist or technician at work in this area.

Current Topics in Membranes and Transport

Current Topics in Cellular Regulation, Volume 26: Modulation by Molecular Interactions covers various aspects of biochemical regulation that were presented in the International Symposium on the Molecular Basis of Cellular Regulation held at the National Institutes of Health on May 3-5, 1984. The book discusses the coordination and control of cellular metabolism and function, focusing on modulation by molecular interactions. Biochemists, molecular biologists, geneticists, microbiologists, and physiologists will find the book invaluable.

The Novartis Foundation Series is a popular collection of the proceedings from Novartis Foundation Symposia, in which groups of leading scientists from a range of topics across biology, chemistry and medicine assembled to present papers and discuss results. The Novartis Foundation, originally known as the Ciba Foundation, is well known to scientists and clinicians around the world.