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Biotechnological Applications of Proteins and Enzymes

Papers Presented at a Conference Honoring the Sixtieth Birthday of Professor Ephraim Katchalski-Katzir, Held at Kiryat Anavim, Israel, May 23-27, 1976

  • 1st Edition - January 28, 1977
  • Editor: Zvi Bohak
  • Language: English
  • eBook ISBN:
    9 7 8 - 0 - 3 2 3 - 1 5 1 3 3 - 7

Biotechnological Applications of Proteins and Enzymes contains the proceedings of a conference honoring the 60th birthday of Israeli scientist Ephraim Katchalski-Katzir, held at… Read more

Biotechnological Applications of Proteins and Enzymes

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Biotechnological Applications of Proteins and Enzymes contains the proceedings of a conference honoring the 60th birthday of Israeli scientist Ephraim Katchalski-Katzir, held at Kiryat Anavim, Israel, on May 23-27, 1976. The papers focus on the applications of proteins and enzymes in biotechnology, medicine, and nutrition. It provides an extensive biography of Ephraim Katchalski-Katzir and a discussion of his pioneering efforts in biotechnological applications of proteins and enzymes. Organized into four sections comprised of 20 chapters, this compilation begins with an overview of applied research in non-industrial laboratories. Then, it discusses the enzymes and their production, exploitation of soluble and insolubilized enzymes, medical applications of enzymes and proteins, and use of proteins as food. Individual chapters look at protein immobilization and affinity chromatography, cells and enzymes as industrial catalysts, exploitation of multienzyme systems for synthesis, biotransformation of steroid hormones and antibiotics, and the role of zinc in normal and abnormal growth processes. It explains the applications of antibodies, use of immobilized enzymes in analysis, some medical applications of immobilized proteins and enzymes, and interaction of food proteins with water and lipids. The book concludes with a chapter on muscle and connective tissue proteins as food. This book will be of interest to biochemists, biologists and microbiologists, biotechnologists, food technologists, and others involved in research on the biotechnological applications of proteins and enzymes.