Proteins : Biochemistry and Biotechnology.

Format:

Book

Author/Creator:

Walsh, Gary.

Language:

English

Subjects (All):

Industrial microbiology.

Physical Description:

1 online resource (447 pages)

Edition:

2nd ed.

Place of Publication:

Hoboken : John Wiley & Sons, Incorporated, 2014.

Summary:

Proteins Biochemistry and Biotechnology 2e is a definitive source of information for all those interested in protein science, and particularly the commercial production and isolation of specific proteins, and their subsequent utilization for applied purposes in industry and medicine. Fully updated throughout with new or fundamentally revised sections on proteomics as, bioinformatics, protein glycosylation and engineering, well as sections detailing advances in upstream processing and newer protein applications such as enzyme-based biofuel production this new edition has an increased focus on biochemistry to ensure the balance between biochemisty and biotechnology, enhanced with numerous case studies. This second edition is an invaluable text for undergraduates of biochemistry and biotechnology but will also be relevant to students of microbiology, molecular biology, bioinformatics and any branch of the biomedical sciences who require a broad overview of the various medical, diagnostic and industrial uses of proteins. Provides a comprehensive overview of all aspects of protein biochemisty and protein biotechnology Includes numerous case studies Increased focus on protein biochemistry to ensure balance between biochemisty and biotechnology Includes new section focusing on proteomics as well as sections detailing protein function and enzyme-based biofuel production "With the potential of a standard reference source on the topic, any molecular biotechnologist will profit greatly from having this excellent book. " (Engineering in Life Sciences, 2004; Vol 5; No. 5) "Few texts would be considered competitors, and none compare favorably." (Biochemistry and Molecular Education, July/August 2002) "...The book is well written, making it informative and easy to read..." (The Biochemist, June 2002).

Contents:

Intro

Proteins: Biochemistry and Biotechnology

Copyright

Contents

Preface

About the companion website

Chapter 1 Proteins and proteomics

1.1 Proteins, an introduction

1.2 Genes, genomics and proteomics

1.2.1 Electrophoresis

1.2.2 High-pressure liquid chromatography

1.2.3 Mass spectrometry

1.3 Bioinformatics

1.4 Proteomics: goals and applications

1.4.1 Expression proteomics

1.4.2 Functional proteomics

1.4.3 Structural proteomics

Further reading

Chapter 2 Protein structure and engineering

2.1 Primary structure

2.1.1 The peptide bond

2.1.2 Amino acid sequence determination

2.1.3 Bioinformatic analysis of sequence data

2.2 Higher-level structure

2.2.1 Secondary structure

2.2.2 Tertiary structure

2.3 Protein classification on the basis of structure

2.3.1 Higher structure determination

2.4 Protein structural stability

2.5 Higher-order structure prediction

2.5.1 Secondary structure prediction

2.5.2 Tertiary structure prediction

2.6 Protein folding

2.7 Intrinsically disordered proteins

2.8 Protein engineering

2.8.1 Site-directed mutagenesis

2.8.2 Directed evolution

2.9 Protein post-translational modification

2.9.1 Glycosylation

2.9.2 Proteolytic processing

2.9.3 Phosphorylation

2.9.4 Acetylation, acylation and amidation

2.9.5 Sulfation

2.9.6 PTM engineering

2.9.7 Protein PEGylation

Chapter 3 Protein sources

3.1 Recombinant versus non-recombinant production

3.2 Approaches to recombinant protein production

3.3 Heterologous protein production in E. coli

3.3.1 Inclusion body formation

3.3.2 Extracellular production

3.3.3 Other characteristics of heterologous protein production in E. coli

3.4 Heterologous production in bacteria other than E. coli.

3.5 Heterologous protein production in yeast

3.6 Heterologous protein production in fungi

3.7 Proteins from plants

3.7.1 Production of heterologous proteins in plants

3.8 Animal tissue as a protein source

3.9 Heterologous protein production in transgenic animals

3.10 Heterologous protein production using animal cell culture

3.11 Insect cell culture systems

Chapter 4 Protein purification and characterization

4.1 Protein detection and quantification

4.2 Initial recovery of protein

4.2.1 Cell disruption: animal and plant cells

4.2.2 Microbial cell disruption

4.3 Removal of whole cells and cell debris

4.3.1 Centrifugation

4.3.2 Filtration

4.3.3 Aqueous two-phase partitioning

4.3.4 Removal of nucleic acid and lipid

4.4 Concentration

4.4.1 Concentration by precipitation

4.4.2 Concentration by ion exchange

4.4.3 Concentration by ultrafiltration

4.4.4 Diafiltration

4.5 Chromatographic purification

4.5.1 Size exclusion chromatography (gel filtration)

4.5.2 Ion-exchange chromatography

4.5.3 Hydrophobic interaction chromatography

4.5.4 Affinity chromatography

4.5.5 Chromatography on hydroxyapatite

4.5.6 Chromatofocusing

4.5.7 High performance liquid chromatography

4.5.8 Purification of recombinant proteins

4.5.9 Purification of membrane proteins

4.6 Protein inactivation and stabilization

4.6.1 Chemical inactivation

4.6.2 Inactivation by biological or physical influences

4.6.3 Approaches to protein stabilization

4.6.4 Protein drying

4.7 Protein characterization

4.7.1 Functional studies

Chapter 5 Large-scale protein production

5.1 Upstream processing

5.1.1 Cell line development

5.1.2 Cell banking systems

5.1.3 Microbial cell fermentation

5.1.4 Mammalian cell culture.

5.2 Downstream processing

5.2.1 Scale-up of protein purification

5.2.2 Downstream processing scale-up: bioprocess engineering aspects

5.2.3 Bulk protein production

5.2.4 Purification of proteins used for therapeutic or analytical purposes

5.3 Therapeutic protein production: some special issues

5.3.1 Clean areas

5.3.2 Cleaning, decontamination and sanitation

5.4 Range and medical significance of impurities potentially present in protein-based therapeutic products

5.4.1 Microbial and viral contaminants

5.4.2 Pyrogenic contaminants

5.4.3 DNA contaminants

5.4.4 Protein contaminants

5.4.5 Chemical and miscellaneous contaminants

5.4.6 Labelling and packing of finished products

Chapter 6 Therapeutic proteins: blood products, vaccines and enzymes

6.1 Blood products

6.1.1 Whole blood and blood plasma

6.1.2 Blood-derived proteins

6.2 Anticoagulants

6.2.1 Traditional anticoagulants

6.2.2 Hirudin

6.2.3 Antithrombin

6.3 Thrombolytic agents

6.3.1 The fibrinolytic system

6.3.2 Tissue plasminogen activator-based products

6.4 Additional blood-related products

6.4.1 Human serum albumin

6.4.2 α 1 -Antitrypsin

6.5 Vaccine technology

6.5.1 The impact of genetic engineering on vaccine technology

6.5.2 Cancer vaccines

6.5.3 Vaccine vectors

6.6 Therapeutic enzymes

6.6.1 Asparaginase

6.6.2 Debriding and anti-inflammatory agents

6.6.3 Enzymes as digestive aids

6.6.4 Enzymes produced by recombinant means

Chapter 7 Therapeutic antibodies

7.1 Antibodies

7.2 IgG structure and activity

7.3 Antibody therapeutics: polyclonal antibody preparations

7.4 Antibody therapeutics: monoclonal antibodies

7.4.1 Hybridoma technology

7.4.2 Overcoming the limitations of murine monoclonal antibodies.

7.4.3 Chimeric and humanized antibodies

7.4.4 Fully human monoclonal antibodies

7.4.5 Purification of therapeutic monoclonal antibodies

7.5 Therapeutic applications of monoclonal antibodies

7.5.1 Monoclonal antibody-mediated antigen neutralization

7.5.2 Monoclonal antibody-mediated cell destruction

7.6 Antibody conjugates

7.6.1 Radiolabelled antibody conjugates

7.6.2 Antibody-toxin conjugates

7.6.3 Antibody-enzyme conjugates

7.7 Bispecific antibodies

7.8 Antibody fragments

7.9 Engineering the antibody glycocomponent

7.10 Fc fusion proteins

Chapter 8 Hormones and growth factors used therapeutically

8.1 Insulin

8.1.1 Type 1 diabetes

8.1.2 Insulin synthesis in vivo

8.1.3 The industrial production of insulin

8.1.4 Insulin production by recombinant means

8.1.5 Insulin formulations

8.1.6 Engineered insulins

8.2 Glucagon

8.3 Gonadotrophins

8.3.1 FSH, LH and hCG

8.3.2 Sources of FSH, LH and hCG

8.4 Growth hormone

8.5 Erythropoietin

8.6 Other hormones

8.7 Growth factors

8.7.1 Colony-stimulating factors

8.7.2 Production and medical applications of CSFs

8.7.3 Some additional growth factors

Chapter 9 Interferons, interleukins and tumour necrosis factors

9.1 Regulatory factors: cytokines versus hormones

9.2 Interferons

9.2.1 Interferon α

9.2.2 Interferon β

9.2.3 Interferon γ

9.2.4 Production and medical applications of IFN - α

9.2.5 Production and medical applications of IFN - β

9.2.6 Production and medical uses of IFN - γ

9.3 Interleukins

9.3.1 Interleukin-2

9.3.2 Interleukin-11

9.3.3 Interleukin-1

9.4 Tumour necrosis factors

9.4.1 TNF - α

Chapter 10 Proteins used for analytical purposes

10.1 The IVD sector.

10.2 The basis of analyte detection and quantification

10.3 Enzymes as diagnostic/analytical reagents

10.3.1 End-point versus kinetic methods

10.3.2 Some common ­enzyme-based diagnostic tests

10.3.3 Assay of blood glucose

10.3.4 Assay of blood cholesterol and triglycerides

10.3.5 Assay of blood urea and uric acid

10.3.6 Immobilized enzymes as diagnostic reagents

10.4 Biosensors

10.4.1 Enzyme-based biosensors

10.4.2 Non-enzyme-based biosensors

10.5 Antibodies as analytical reagents

10.5.1 Classical immunoassay systems

10.5.2 Fluorescent and chemiluminescent-based immunoassay labels

10.5.3 Latex agglutination-based immunoassay formats

10.5.4 Membrane-bound diagnostic systems

Chapter 11 Industrial enzymes: an introduction

11.1 Sales value and manufacturers

11.2 Sources and engineering

11.3 Environmental benefits

11.4 Enzyme detection and quantification

11.5 Immobilized enzymes

11.5.1 Gel/fibre entrapment

11.5.2 Immobilization via adsorption

11.6 Extremophiles

11.6.1 Hyperthermophiles

11.6.2 Thermoacidophiles and their enzymes

11.6.3 Enzymes from additional extremophiles

11.7 Enzymes in organic solvents

11.8 Industrial enzymes: the future

Chapter 12 Industrial enzymes: proteases and carbrohydrases

12.1 Proteolytic enzymes

12.1.1 Classification of proteases

12.1.2 Detergent proteases

12.1.3 Proteases used in cheese manufacture

12.1.4 Proteases and meat tenderization

12.1.5 Proteases and leather production

12.1.6 Synthesis of aspartame

12.1.7 Protease enzymes used in the brewing and baking industries

12.1.8 Enzymatic conversion of protein waste

12.2 Carbohydrases

12.2.1 Amylases

12.2.2 Lignocellulose-degrading enzymes

12.2.3 Pectin and pectic enzymes

Further reading.

Chapter 13 Additional industrial enzymes.

Notes:

Description based on publisher supplied metadata and other sources.

Other Format:

Print version: Walsh, Gary Proteins

ISBN:

9781118851494

OCLC:

873141049