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007			cr nn 008mamaa
008			100301s1993 xxu| o |||| 0|eng d
020			_a9781592594382
024	7		_a10.1007/978-1-59259-438-2 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aQP551 _b1995 EB
100	1		_aFranks, Felix _eautor _9688475
245	1	0	_aProtein Biotechnology : _bIsolation, Characterization, and Stabilization _cby Felix Franks
250			_a1st edition 1993
264		1	_aTotowa, NJ _bHumana Press _c1993
300			_a1 recurso en línea (XI, 592 páginas) _b21 ilustraciones
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
490	0		_aBiological Methods
505	0		_aProteins -- In Vitro Characterization -- Analytical Chromatography of Amino Acids, Peptides, and Proteins -- Internal Structure and Organization -- Solution Properties of Proteins -- Posttranslational Processing of Proteins -- Protein Fragmentation -- Peptide Sequence Determination -- Electrophoretic Techniques of Analysis and Isolation -- Production and Application of Polyclonal and Monoclonal Antibodies -- Conformational Stability of Proteins -- Protein Hydration -- Recombinant Protein Technology -- Storage Stabilization of Proteins -- Process Purification.
520			_aProteins are the servants of life. They occur in all com- nent parts of living organisms and are staggering in their fu- tional variety, despite their chemical similarity. Even the simplest single-cell organism contains a thousand different p- teins, fulfilling a wide range of life-supporting roles. Additions to the total number of known proteins are being made on an increasing scale through the discovery of mutant strains or their production by genetic manipulation. The total international protein literature could fill a medi- sized building and is growing at an ever-increasing rate. The reader might be forgiven for asking whether yet another book on proteins, their properties, and functions can serve a useful purpose. An explanation of the origin of this book may serve as justification. The authors form the tutorial team for an int- sive postexperience course on protein characterization or- nized by the Center for Professional Advancement, East Brunswick, New Jersey, an educational foundation. The course was first mounted in Amsterdam in 1982 and has since been repeated several times, in both Amsterdam and the US, with participants from North America and most European countries. In a predecessor to this book, emphasis was placed on the role of protein isolation in the food industry, because at the time this reflected the interests of most of the participants at the course. Today, isolated proteins for food use are extracted from yeasts, fungal sources, legumes, oilseeds, cereals, and leaves.
988			_aSpringer_Protocols_1993
650		7	_2embne _9139861 _aProteínas
650		7	_2embne _9140931 _aBiotecnología
776	0	8	_iPrinted edition: _z9781489939890
776	0	8	_iPrinted edition: _z9781489939883
776	0	8	_iPrinted edition: _z9780896032309
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-1-59259-438-2 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b05/2023 _dz _eu _zSI