Biopolymer Science for Proteins and Peptides Books

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Biopolymer Science for Proteins and Peptides


Biopolymer Science for Proteins and Peptides
  • Author : Keiji Numata
  • Publisher : Elsevier
  • Release : 2021-06-15
  • ISBN : 0128205555
  • Language : En, Es, Fr & De
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Biopolymer Science for Proteins and Peptides introduces all aspects of natural polymers based on structural proteins and peptides, presenting synthesis, structure, properties, proteins, materials design, and applications. The book begins by presenting the core concepts of polypeptide and protein materials, before discussing synthesis and structure in detail. The next part of the book describes physical properties, biological properties, and issues surrounding stability. Subsequent chapters offer in-depth coverage of both natural structural protein sources, including collagen, silk, elastin, resilin, keratin, foot protein, and reflectin, and the materials that can be designed from them, such as films, fibers, textiles, microparticles, sponges and scaffolds, nanomaterials, blends, and composites. These materials are also analyzed against the available synthetic polymers. Finally, current applications and potential future developments are explored. This is an essential resource for researchers and advanced students across a range of disciplines, including in biopolymers, structural proteins, polymer science, materials science, biomaterials, biology, biotechnology, chemistry, engineering, and pharmaceutical science. In an industry setting, this is of interest to scientists and R&D professionals working in industries with an interest in bio-based polymers for advanced applications. Explains how biopolymers from structural proteins and peptides can be developed into materials, such as films, fibers, textiles, microparticles, sponges and scaffolds, nanomaterials, blends, and polymer composites Provides the reader with a solid understanding of structure, synthesis, and properties, and compares against synthetic polymers Guides the reader from sources including collagen, silk, elastin, resilin, keratin, and reflectin, to material design and cutting-edge applications

Modern Biopolymer Science


Modern Biopolymer Science
  • Author : Stefan Kasapis
  • Publisher : Academic Press
  • Release : 2009-07-21
  • ISBN : 0080921140
  • Language : En, Es, Fr & De
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Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input. Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those working with low-solids and those working with high-solids, and then sharing the expertise of those two camps under a unified framework of materials science. * Real-world utilisation of fundamental science to achieve breakthroughs in product development * Includes a wide range of related aspects of low and high-solids systems for foods and pharmaceuticals * Covers more than bio-olymer science in foods by including biopolymer interactions with bioactive compounds, issues of importance in drug delivery and medicinal chemistry

Advances in Protein and Peptide Sciences


Advances in Protein and Peptide Sciences
  • Author : Ben M. Dunn
  • Publisher : Bentham Science Publishers
  • Release : 2013-10-30
  • ISBN : 9781608054879
  • Language : En, Es, Fr & De
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Advances in Protein and Peptide Sciences is a book series focused on leading-edge research on the structure, physical properties, and functions of proteins and peptides. The series presents highly cited contributions first published in the journal Current Protein and Peptide Science. Authors of these contributions have updated their work with new experimental data and references following their initial research. Each volume highlights a number of important topics in current research in the field of protein and peptide chemistry and molecular biology, including membrane proteins and their interactions with ligands, computational methods, and proteins in disease and biotechnology.

Food biopolymers Structural functional and nutraceutical properties


Food biopolymers  Structural  functional and nutraceutical properties
  • Author : Adil Gani
  • Publisher : Springer Nature
  • Release : 2021-02-11
  • ISBN : 9783030270612
  • Language : En, Es, Fr & De
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Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources. The text focuses on the structural characteristics of biopolymers including starch, non-starch polysaccharides, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text. The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. This work can be used as a singular source for all relevant information on food biopolymers and their structural and functional properties, including their potential to increase food quality, improve shelf life, and reduce pollution and waste in the food industry.

Science and Technology Against Microbial Pathogens


Science and Technology Against Microbial Pathogens
  • Author : A. Méndez-Vilas
  • Publisher : World Scientific
  • Release : 2011
  • ISBN : 9789814354851
  • Language : En, Es, Fr & De
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The aim of this book is to disseminate the most recent research in science and technology against microbial pathogens presented at the first edition of the ICAR Conference Series (ICAR2010) held in Valladolid, Spain, in November 2010. This volume is a compilation of 86 chapters written by active researchers that offer information and experiences and afford critical insights into anti-microbe strategies in a general context marked by the threat posed by the increasing antimicrobial resistance of pathogenic microorganisms. "Anti" is here taken in a wide sense as "against cell cycle, adhesion, or communication," and when harmful for the human health (infectious diseases, chemotherapy etc.) and industry or economy (food, agriculture, water systems etc.) The book examines this interesting subject area from antimicrobial resistance (superbugs, emerging and re-emerging pathogens etc.), to the use of natural products or microbes against microbial pathogens, not forgetting antimicrobial chemistry, physics and material science. Readers will find in a single volume, up-to-date information of the current knowledge in antimicrobial research. The book is recommended for researchers from a broad range of academic disciplines that are contributing in the battle against harmful microorganisms, not only those more traditionally involved in this research area (microbiologists, biochemists, geneticists, clinicians etc.), but also experimental and theoretical/computational chemists, physicists or engineers.