| 書目名稱 | Protein Crosslinking | | 副標(biāo)題 | Biochemical and Mole | | 編輯 | Mendel Friedman | | 視頻video | http://file.papertrans.cn/762/761651/761651.mp4 | | 叢書名稱 | Advances in Experimental Medicine and Biology | | 圖書封面 |  | | 描述 | The word crosslinking implies durable combination of (usually large) distinct elements at specific places to create a new entity that has different properties as a result of the union. In the case of proteins, such crosslinking often results in important changes in chemical, functional, nutritional, and biomedical properties, besides physical properties simply related to molecular size and shape. (Nucleic acids, carbohydrates, and other biopolymers are correspondingly affected.) Since proteins are ubiquitous, the consequences of their crosslinking are widespread and often profound. Scientists from many disciplines including organic chemistry, bio- chemistry, protein chemistry, food science, nutrition, radiation biology, pharmacology, physiology, medicine, and dentistry are, therefore, minutely interested in protein crosslinking reactions and their implications. Because protein crosslinking encompasses so many disciplines, in organizing the Symposium on Nutritional and Biochemical Conse- quences of Protein Crosslinking sponsored by the Protein Subdivi- sion of the Division of Agricultural and Food Chemistry of the American Chemical Society, I sought participants with the broadest po | | 出版日期 | Book 1977 | | 關(guān)鍵詞 | biology; carbohydrates; chemistry; fish; food; food chemistry; medicine; nucleic acid; nucleic acids; nutriti | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4684-3282-4 | | isbn_softcover | 978-1-4684-3284-8 | | isbn_ebook | 978-1-4684-3282-4Series ISSN 0065-2598 Series E-ISSN 2214-8019 | | issn_series | 0065-2598 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines |
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