The Proteins, Volume II: Chemistry, Biological Activity, and Methods, Part A is a nine-chapter text that explores the chemical and biological aspects of proteins.
This book starts with a discussion on the occurrence, distribution, and general chemical and biochemical properties of nucleoproteins, enzymes, and respiratory proteins and toxic proteins. The subsequent chapters cover the biological importance, separation, distribution, and antibacterial activity of food proteins, such as milk, egg, and seed proteins. A chapter explores the general concepts of protein metabolism in plants. The final chapter examines the sources and the action of the protein hormones.
Biochemists, physiologists, and medical researchers will find this book invaluable.