Protein Crosslinking

Table of Contents

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   Book Overview
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   Chapter 1 Crosslinking Amino Acids — Stereochemistry and Nomenclature
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   Chapter 2 Biological Effects of Alkali-Treated Protein and Lysinoalanine: An Overview
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   Chapter 3 Editor’s Note
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   Chapter 4 Metabolic Transit of Lysinoalanine (LAL) Bound to Protein and of Free Radioactive | 14 C|-Lysinoalanine
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   Chapter 5 Lysinoalanine Formation in Protein Food Ingredients
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   Chapter 6 Inhibitory Effect of Mercaptoamino Acids on Lysinoalanine Formation During Alkali Treatment of Proteins
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   Chapter 7 Cystine-Alkali Reactions in Relation to Protein Crosslinking
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   Chapter 8 New Amino Acid Derivatives Formed by Alkaline Treatment of Proteins
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    Chapter 9 α, β-Unsaturated and Related Amino Acids in Peptides and Proteins
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    Chapter 10 Behavior of O-Glycosyl and O-Phosphoryl Proteins in Alkaline Solution
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    Chapter 11 35 S-Sulfide Incorporation During Alkaline Treatment of Keratin and its Relation to Lanthionine Formation
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    Chapter 12 Lysinoalanine Formation in Wool after Treatments with Some Phosphate Salts
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    Chapter 13 The Formation and Cleavage of Lysinoalanine Crosslinks
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    Chapter 14 On the Specific Cleavage of Cysteine Containing Peptides and Proteins
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    Chapter 15 Reactions of Proteins with Dehydroalanines
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    Chapter 16 Nutritional Significance of Cross-Link Formation During Food Processing
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    Chapter 17 The Formation, Isolation and Importance of Isopeptides in Heated Proteins
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    Chapter 18 Heat Induced Crosslinks in Milk Proteins and Consequences for the Milk System
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    Chapter 19 The Complete Enzymic Hydrolysis of Crosslinked Proteins
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    Chapter 20 Cross-Linking of Protein by Peroxidase
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    Chapter 21 A Mathematical Analysis of Kinetics of Consecutive, Competitive Reactions of Protein Amino Groups
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    Chapter 22 Effect of Maillard Browning Reaction on Nutritional Quality of Protein
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    Chapter 23 Availability of the True Schiff’s Bases of Lysine. Chemical Evaluation of the Schiff’s Base between Lysine and Lactose in Milk
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    Chapter 24 The Biological Significance of Carbohydrate — Lysine Crosslinking During Heat — Treatment of Food Proteins
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    Chapter 25 The Physical Aspects with Respect to Water and Non-Enzymatic Browning
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    Chapter 26 Oxidative Browning of Amadori Compounds from Amino Acids and Peptides
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    Chapter 27 The Possible Utilization of the 1-Amino-1-Deoxy-2-Ketose Compounds between Amino Acids and Carbohydrates as Foodstuff Integrators
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    Chapter 28 Novel Free Radicals Formed by the Amino-Carbonyl Reactions of Sugars with Amino Acids, Amines, and Proteins
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    Chapter 29 Some Chemical and Nutritional Properties of Feather Protein Isolates Containing Varying Half-Cystine Levels
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    Chapter 30 Effect of Processing on Protein Utilization by Ruminants
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    Chapter 31 Protected Proteins in Ruminant Nutrition. In Vitro Evaluation of Casein Derivatives
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    Chapter 32 Protein Interrelationships in Roughages as Affecting Ruminant Dietary Protein Adequacy
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    Chapter 33 Some Therapeutic Implications of the Crosslinkage Theory of Aging
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    Chapter 34 Chemistry of Collagen Crosslinking: Relationship to Aging and Nutrition
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    Chapter 35 Nutritional Copper Deficiency and Penicillamine Administration: Some Effects on Bone Collagen and Arterial Elastin Crosslinking
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    Chapter 36 Chemical Basis for Pharmacological and Therapeutic Actions of Penicillamine
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    Chapter 37 Location of the Intermolecular Crosslinking Sites in Collagen
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    Chapter 38 The Qualitative and Quantitative Crosslink Chemistry of Collagen Matrices
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    Chapter 39 Studies on Cross-Linked Regions of Elastin