ADVANCES IN PROTEIN CHEMISTRY VOL 8

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Front Cover

Advances in Protein Chemistry, Volume VIII

Copyright Page

Contents

Contributors to Volume VIII

Chapter 1. Naturally Occurring Peptides

Introduction

I. Peptides with Widespread Distribution in Living Cells

II. Peptides of Bacterial Origin

III. Peptides of Plant Origin

IV. Peptides of Animal Origin

V. Conclusions

Chapter 2. Peptide Bond Formation

I. Introduction

II. Thermodynamic Aspects of Peptide Synthesis

III. Transpeptidation

IV. Amide Transferases. v. Peptide Syntheses Where -EF Is Negative and Large: Coupled with High Energy Phosphate

VI. Amino Acid Incorporation into Proteins and Protein Synthesis

Chapter 3. Bacteriophages : Nature and Reproduction

I. Introduction

The Virus Particle-Extracellular Phase

II. Growth and Purification of Bacteriophages

III. Criteria of Purity for Bacteriophages

IV. Physical Properties

V. Chemical Composition of E. coli Bacteriophages

VI. Inactivation and Disruption of Coliphages

VII. Summary

The Virus-Host Cell Interaction-Intracellular Reproduction

VIII. Adsorption. IX. Methods for Study of Bacteriophage Multiplication

X. Isotopic Studies of Coliphage Reproduction

XI. Fate of the Infecting Particle

XII. Summary

Chapter 4. Assimilation of Amino Acids by Gram-Positive Bacteria and Some Actions of Antibiotics Thereon

I. Introduction

II. Occurrence of Free Amino Acids in Bacteria and Other Tissues

III. Nature of ""Free"" Glutamic Acid

IV. Release of Internal Constituents from Bacterial Cells

V. Passage of Metabolites through Semipermeable Membranes

VI. Internal Accumulation of Lysine. VII. Accumulation of ""Free"" Glutamic Acid within Gram-Positive Bacteria

VIII. Utilization of Derivatives of Glutamic Acid

IX. Accumulation of Other Amino Acids

X. Extracellular Accumulation of Glutamic Acid Peptides

XI. Protein Synthesis in Staphylococcus aurus

XII. Incorporation of Glutamic Acid into Cell Protein without Net Synthesis

XIII. Nucleic Acid Synthesis

XIV. Relation between Nucleic Acid Content and Rates of Protein Synthesis or Accumulation of ""Free"" Glutamic Acid

XV. Experimental Separation of Stages in Amino Acid Assimilation. XVI. Actions of Antibiotics on Stages of Assimilation of Amino Acids in Staphylococcus aureus

XVII. Speculations

Chapter 5. Peanut Protein Isolation, Composition, and Properties

I. Introduction

II. Production and Processing

III. Composition of Peanuts

IV. Solubility and Isolation of the Proteins

V. Composition of Peanut Protein

VI. Physical Chemical Properties of the Proteins

VII. Chemical Reactions of the Proteins

VIII. Peanut Proteins in Foods and Feeds

IX. Nonfood Uses for Peanut Proteins

X. Summary