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The Chemistry of Proteins
The purpose of this booklet in The Unilever Advanced Series was to explain proteins to post-16 students as simply as possible in chemical terms, while putting the subject into the context of the biochemical significance of the molecules. The booklet was first published in 1964.
Contents
1 Introduction
2 Amino Acids
3 The size and composition of
4 Proteins
5 The structure of Proteins
6 Classification of Proteins
7 The functions of Proteins
8 Experimental methods
*Dialysis of milk
*Enzyme action in milk
*Preparation of casein
*Total nitrogen by Kjeldahl's method
*Electrophoresis of casein
*Titration curve of an amino acid or protein
*Hydrolysis of casein
*Paper chromatographic analysis of amino acid mixtures
*Simple chromatographic analysis of amino acids by ion exchange
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