Chemistry of natural products : amino acids, peptides, proteins and enzymes
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書誌事項
Chemistry of natural products : amino acids, peptides, proteins and enzymes
Springer, c2022
- hbk.
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内容説明・目次
内容説明
This book is designed to serve as a textbook for core as well as elective courses offered to undergraduate and advanced undergraduate students enrolled in chemistry. This textbook comprehensively deals various topics of organic chemistry such as amino acids, peptides, proteins and enzymes. The text is divided into four chapters: a chapter each dedicated to amino acids, peptides, proteins and enzymes, respectively. The important reactions have been explained with the help of the mechanisms involved. It gives a detailed account of the solution phase and solid phase synthesis of peptides as well as discussing the structure and function of some biologically important peptides. It also covers the classification, nomenclature and mode of action of enzymes, and a detailed account of the structure and function of different co-enzymes. The book also includes pedagogical features like end-of-chapter exercises to aid in self learning. Given the scope, this textbook will be useful for graduate and advanced graduate students pursuing the course of chemistry, especially organic chemistry.
目次
CHAPTER -1: AMINO ACIDS1.1 INTRODUCTION1.2 NOMENCLATURE OF AMINO ACIDS1.2.1 Representation of Amino Acids1.3 CLASSIFICATION OF AMINO ACIDS1.3.1 Coded or Primary Protein Amino Acids1.3.1.1 Nonpolar or Apolar Amino Acids1.3.1.2 Neutral or Uncharged Polar Amino Acids1.3.1.3 Charged Polar Amino Acids 1.3.2 Secondary and Tertiary Protein Amino Acids1.3.3 Non-Coded or Non-Protein Amino Acids1.3.4 Essential Amino Acids 1.4 STEREOCHEMICAL ASPECTS OF a- AMINO ACIDS1.4.1 Absolute Configuration of a-Amino Acids1.4.1.1 The RS Notation 1.4.2 Amino Acids with Two Chiral Centres 1.5 PHYSICAL PROPERTIES OF a-AMINO ACIDS 1.5.1 General Physical Properties 1.5.2 Acid-Base Properties of Amino Acids 1.5.2.1 Amino Acids with Non-Ionisable Side Chains1.5.2.2 Amino Acids with Ionisable Side Chains1.5.3 Spectral Properties of a-Amino Acids1.5.3.1 Mass Spectrometry1.5.3.2 Nuclear Magnetic Resonance (NMR) Spectroscopy1.5.3.3 UV Spectroscopy1.5.3.4 IR Spectroscopy1.5.3.4 Circular Dichroism (CD)CONTENTSviii Chemistry of Natural Products1.6 CHEMICAL REACTIONS OF AMINO ACIDS1.6.1 Reactions due to Amino Group1.6.2 Reactions due to Carboxyl Group1.6.3 Reactions due to both Amino and Carboxyl Groups1.7 INDUSTRIAL PREPARATION OF a-AMINO ACIDS1.8 CHEMICAL SYNTHESIS OF a-AMINO ACIDS1.8.1 Enantiomeric Resolution of a-Amino Acids1.8.2 Asymmetric Synthesis of a-Amino Acids1.9 INDUSTRIAL AP PLICATIONS OF a-AMINO ACIDSExercisesCHAPTER -2 : PEPTIDES2.1 INTRODUCTION2.2 STRUCTURE AND CLASSIFICATION OF PEPTIDES2.2.1 Structure of Peptide Bond2.2.2 Classification of Peptides2.3 NOMENCLATURE OF PEPTIDES2.3.1 Representation of Peptides and Polypeptides2.4 PEPTIDE SYNTHESIS2.4.1 Protection of Amino Group2.4.2 Protection of Carboxyl Group2.4.3 Protection of Side Chains2.4.4 Coupling Methods2.5 SOLID PHASE PEPTIDE SYNTHESIS2.5.1 Solid Phase Peptide Synthesis usingt-Boc Protection (Merrifield Approach) 2.5.2 Solid Phase Peptide Synthesis usingFmoc Protection (Sheppard's Approach)2.5.3 Limitations of Solid Phase Peptide Synthesis 2.6 SOME BIOLOGICALLY IMPORTANT PEPTIDES 2.6.1 Oxytocin ix Amino Acids2.6.2 Glutathione 2.6.2.1 Role of Glutathione in Disulphide Bond Formation2.6.2.2 Role of Glutathione as an Antioxidant 2.6.3 Insulin 2.6.3.1 Structure Determination of Insulin 2.6.4 Bradykinin 2.6.5 Gramicidin Exercises CHAPTER -3: PROTEINS3.1 INTRODUCTION 3.2 CLASSIFICATION OF PROTEINS 3.2.1 Classification on the Basis of Shape and Structure 3.2.2 Classification on the Basis of Products of Hydrolysis 3.2.3 Classification on the Basis of Biological Functions 3.3 PROPERTIES OF PROTEINS 3.3.1 Molecular Weight 3.3.2 Amphoteric Nature 3.3.3 Solubility 3.3.4 Precipitation 3.3.5 Denaturation 3.3.6 Colour Reactions 3.4 STRUCTURAL ORGANISATION OF PROTEINS 3.4.1 Covalent or Primary Structure of Proteins 3.4.1.1 Amino Acid Composition of Proteins 3.4.1.2 Amino Acid Sequence of Polypeptides 3.4.2 Conformational Aspects of Proteins: Higher Order Structures 3.4.2.1 Secondary Structure of Proteins 3.4.2.2 Tertiary Structure of Proteins 3.4.2.3 Quaternary Structure of Proteins Exercises CHAPTER - 4: ENZYMES4.1 INTRODUCTION x Chemistry of Natural Products4.2 NOMENCLATURE AND CLASSIFICATION OF ENZYMES 4.2.1 Systematic and Recommended Names 4.2.2 Classification Numbers and Code Names 4.3 CHARACTERISTICS OF ENZYMES 4.3.1 Catalytic Power 4.3.2 Enzyme Specificity 4.3.3 Enzyme Regulation4.4MECHANISM OF ENZYME ACTION
4.5 FACTORS AFFECTING ENZYME ACTION 4.6 CHYMOTRYPSIN: AN ENZYME IN ACTION 4.6.1 Structure of Chymotrypsin 4.6.2 Important Amino Acid Residues of Chymotrypsin 4.6.3 Mechanism of Action 4.7 COFACTORS (or COENZYMES) 4.7.1 Nicotinamide Adenine Dinucleotide (NAD+) andNicotinamide Adenine Dinucleotide Phosphate (NADP+) 4.7.2 UDP-Glucose 4.7.3 Flavin Mononucleotide (FMN) and FlavinAdenine Dinucleotide (FAD) 4.7.4 Thiamine Pyrophosphate (TPP) 4.7.5 CoCarboxylase 4.7.6 Pyridoxal-5-Phosphate 4.8 ENZYMES IN ORGANIC SYNTHESIS 4.8.1 Enzymatic Oxidations 4.8.2 Enzymatic Hydroxylation 4.8.3 Enzymatic Hydrolysis 4.8.4 Enzymatic Reductions 4.8.5 Enzymatic Isomerisations 4.6.6 Pharmaceutical Applications of Enzymes Exercises GlossaryIndex
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