4 edition of Proteins at interfaces found in the catalog.
|Statement||John L. Brash, editor, Thomas A. Horbett, editor.|
|Series||ACS symposium series,, 343|
|Contributions||Brash, John L., 1937-, Horbett, Thomas A., 1943-, American Chemical Society. Division of Colloid and Surface Chemistry., American Chemical Society. Meeting|
|LC Classifications||QP551 .P69778 1987|
|The Physical Object|
|Pagination||x, 706 p. :|
|Number of Pages||706|
|LC Control Number||87014394|
ISBN: X OCLC Number: Description: ix, pages: illustrations ; 25 cm. Contents: Proteins: some principles of classification and structure / K. Schwenke --Adsorption and interfacial tension isotherms for proteins / V.B. Fainerman and R. Miller --Properties of protein interfacial layers at liquid-fluid interfaces / V.N. Izmailowa and . Provides a description of fundamental aspects of protein adsorption to surfaces, a phenomenon that plays a key role in biotechnological applications, especially at solid-liquid interfaces. This book presents the methods for studying adsorption kinetics and conformational changes such as optical waveguide lightmode spectroscopy (OWLS).
Proteins at interfaces: an overview / John L. Brash and Thomas A. Horbett --Reversibility and the mechanism of protein adsorption / Willem Norde and Charles A. Haynes --Logarithmic growth of protein films / Simon Alaeddine and Håkan Nygren --Comparative adsorption studies with synthetic, structural stability and charge mutants of. Protein Purification Protein mixtures can be fractionated by chromatography. Proteins and other charged biological polymers migrate in an electric field. Primary Structure of Proteins The amino acid sequence or primary structure of a purified protein can be determined. Polypeptide sequences can be obtained from nucleic acid Size: 2MB.
Book Editor(s): Juan M. Ruso. Search for more papers by this author. Ángel Piñeiro This chapter discusses the basic framework for measuring and understanding protein gel rheology. The chapter focuses on the use of shear rheology as a tool for quantifying the mechanical properties of protein gels. Proteins in Solution and at Interfaces Cited by: 2. In book: Proteins in Solution and at Interfaces: Methods and Applications in Biotechnology and Materials Science, Chapter: Thermodynamics and Kinetics of Mixed Protein/Surfactant Adsorption Layers.
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Proteins at Interfaces II: Fundamentals and Applications (ACS Symposium Series) by Thomas A. Horbett (Editor), John L. Brash (Editor) ISBN ISBN Price: $ Proteins in Solution and at Interfaces is divided into two parts: Part One introduces concepts as well as theoretical and experimental techniques that are used to study protein systems, including X-ray crystallography, nuclear magnetic resonance, small Manufacturer: Wiley.
Proteins in solution and at interfaces increasingly serve as the starting point for exciting new applications, from biomimetic materials to nanoparticle patterning. This book surveys the state of the science in the field, offering investigators a current understanding of the characteristics of proteins in solution and at interfaces as well as the techniques used to study these.
Properties of protein interfacial layers at liquid-fluid interfaces (V.N. Izmailowa, G.P. Yampolskaya). Reversibility of protein adsorption (F. MacRitchie).
Interfacial rheology of mixed food protein. Proteins at Solid-Liquid Interfaces. Editors: Déjardin, Philippe (Ed.) An Optical Technique to Measure the Orientation and Structure of Proteins at the Solid-Liquid Interface in Real Time *immediately available upon purchase as print book shipments may be delayed due to the COVID crisis.
ebook access is temporary and does not. Protein Adsorption Many proteins have a strong affinity for surfaces, and adsorption is governed both by the nature of the protein and by the character of the surface.
The degree to which a specific protein adsorbs at a solid is governed by the nature of the : Martin Malmsten. Search in this book series. Proteins at Liquid Interfaces.
Edited by Dietmar Möbius, Reinhard Miller. Volume 7, Pages () select article Interfacial rheology of mixed food protein and surfactant adsorption layers with respect to emulsion and foam stability.
Proteins Bind to Other Proteins Through Several Types of Interfaces. Proteins can bind to other proteins in at least three ways. In many cases, a portion of the surface of one protein contacts an extended loop of polypeptide chain (a “string”) on a second protein (Figure A).
Handbook of Surfaces and Interfaces of Materials. Book • Edited by: Fully cross-referenced, this book has clear, precise, and wide appeal as an essential reference source long due for the scientific community. The complete reference on the topic of surfaces and interfaces of materials The information presented in this.
We extracted all protein–protein interfaces from the Protein Data Bank (PDB) and obtained three datasets that are much larger than any other dataset used in previous studies. Each protein was divided into three disjoint groups: interface, protein core, and non-interface by: 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 cturer: Elsevier Science. 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 : Hardcover. Proteins at Interfaces III State of the Art (ACS Symposium Series): Medicine & Health Science Books @ Skip to main content Try Prime.
However, characterization of the relative affinity of the adhesion proteins under competitive conditions in mixtures with other proteins provides some relevant insight into this question.
Relative affinity is a term introduced by the author some years ago to denote how well a given protein competes for a surface against another : Martin Malmsten. The new interface between the nanoparticles and the biological medium/proteins, called “bio-nano interface,” has been very rarely studied in detail to Brand: Springer-Verlag Berlin Heidelberg.
The chapter discusses the proteins at interfaces and aims to present protein adsorption and its ramifications, such as the effects of adsorption on conformation and reactivity from a fundamental physicochemical approach. Although many proteins are very soluble in water, adsorption leads to stable monolayers that are extremely difficult to by: The conformation of proteins at interfaces and their role in stabilizing emulsions, In Theory and Practice of Emulsion Technology (A.
Smith, ed.), Academic Press, London, p. Cited by: A. Interactions Between Protein-Coated Surfaces The scf calculations show that reducing pH toward the protein isoelectric point reduces the strength and range of the interlayer repulsion.
This implies a substantial electrostatic contribution to the calculated interaction energy, but the energy remains positive at all : Martin Malmsten. Due to the multiple links that proteins can establish with polyelectrolytes, one would expect them to remain immobile once adsorbed on or embedded in polyelectrolyte multilayer films.
Fluorescence recovery after photobleaching (FRAP) was used to obtain first results relative to the diffusion process of HSA molecules adsorbed on PSS/PAH Author: Martin Malmsten.
Purchase Particles at Fluid Interfaces and Membranes, Volume 10 - 1st Edition. Print Book & E-Book. ISBN. This book surveys the state of the science in the field, offering investigators a current understanding of the characteristics of proteins in solution and at interfaces as well as the techniques used to study these characteristics.Physical properties of oil-in-water emulsions stabilized by milk proteins are determined largely by the nature of the adsorbed layer at the surface of the dispersed droplets.
There are two distinct classes of protein: the disordered caseins (especially α-casein and β-casein) and the globular whey proteins (especial.Proteins at interfaces: physicochemical and biochemical studies. [John L Brash; Thomas A Horbett; American Chemical Society. Division of Colloid and Surface Chemistry.