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Название: Protein Biotechnology: Isolation, Characterization, and Stabilization
Автор: Franks F.
Felix Franks' new volume, Protein Biotechnology, is a comprehensive compendium of state-of-the-art techniques for isolating, purifying, characterizing, and analyzing proteins as commercial products, both in vitro and in vivo. The book also highlights leading-edge analytical methods used throughout biotechnology today, especially in quality control, and contains a wealth of economic and technical information. The book's particular strength lies in its emphasis on proteins as commercial products, not merely experimental laboratory entities.
Topics treated include: description and classification of proteins • economics and technology of characterization • analytical chromatography of amino acids, peptides, and proteins • structure, organization, and function • posttranslational processing • fragmentation • peptide sequence determination • electrophoretic techniques • polyclonal and monoclonal antibodies • conformational stability • protein hydration • recombinant protein technology • storage stabilization • process purification.
An essential tool for everyone who needs to stay effective in today's highly competitive biotechnology arena.