Promotional Information

Springer Book Archives

Table of Contents

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