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Methods of Protein Analysis
István Kerese
出版E. Horwood, 1984
主題Science / Life Sciences / BiochemistryScience / Chemistry / AnalyticScience / Chemistry / OrganicScience / Chemistry / Electrochemistry
ISBN08531217619780853121763
URLhttp://books.google.com.hk/books?id=lwHwAAAAMAAJ&hl=&source=gbs_api
註釋Abstract: A reference text for food scientists, analysts, and biochemists presents a systematic, comprehensive survey of working procedures and methods for the analysis of proteins, peptides, and amino acids of varying origin and composition that can be used with equipment that generally is available in the average laboratory. Topics include: general laboratory methods for the preparation and characterization of proteinaceous materials; electrophoreticmethods (especially using polyacrylamide gels); thin-layer chromatographic methods; gel chromatography and gel filtration methods; and experimental procedures for nitrogendetermination, amino acid composition, electrophoresis, isoelectric focusing, ion-exchange chromatography, and gel filtration. Step-by-step descriptions are provided for sample preparation for analysis and problems requiring resolution are discussed.