Biotechnologies proteins

The newer applications involve the field of biotechnology. Proteins produced by genetically altered organisms such as bacteria must be examined to verify that they are identical to the same proteins produced by humans. Also, analysis of DNA from crime scenes is relatively recent. Indeed, DNA analysis and fingerprinting are powerful tools in modern forensics. 

Cereghino GP, Cre JM. Applications of yeast in biotechnology Protein production and genetic analysis. Curr Opin Biotechnol 1999 10 422-427. 

Most of the physicochemical investigations were carried out with surfactant foams. However, in biotechnology, protein foams in combination with surfactants play a role. The properties of these protein and protein/surfactant foams differ considerably from those of pure surfactant foams. Therefore, the results evaluated by surfactant foams can only be partially applied to protein foams. Since proteins adsorb at interfaces at very low concentrations, protein concentrations of as little as Imgl can influence foaming [2]. Protein concentration in industrial cultivation media are far above this limit, because of the high protein content of complex nutrient media and because the microorganisms produce proteins and excrete them into the cultivation medium. In this chapter model protein foams and protein/surfactant foams formed in cultivation media, and their effect on flotation of proteins and microorganisms, are discussed. The results with model protein foams are compared with those of cultivation foams. 

Silicon Biotechnology Proteins, Genes and Molecular Mechanisms Controlling Biosilica Nanofabrication Offer New Routes to Polysiloxane Synthesis.5... 

Morse, D.E. (1999b) Sibcon biotechnology Proteins, genes and molecular mechanisms controlling biosilica nanofabrication offer new routes to polysiloxane synthesis, in Organosilicon Chemistry IV From Molecules to Materials (eds N. Auner and J. Weis), Wdey-VCH, Weinheim, pp. 5-16. 

How to design sequences tliat adopt a specified fold [9] This is tire inverse protein folding problem tliat is vital to the biotechnology industry. There are some proteins tliat do not spontaneously reach tire native confomiation. In tire cells tliese proteins fold witli tire assistance of helper molecules referred to as chaperonins. The chaperonin-mediated folding problem involves an understanding of tire interactions between proteins. 

The use of mass spectrometry for the analysis of peptides, proteins, and enzymes has been summarized. This chapter should be read in conjunction with others, including Chapter 45, An Introduction to Biotechnology, and Chapters 1 through 5, which describe specific ionization techniques in detail. 

T. J. R. Harris, Protein Production by Biotechnology, Elsevier Science Pubhshers Ltd., New York, 1990. 

The conjugation of monoclonal antibodies (MoAbs) to radioisotopes, chemotherapeutic agents, and protein toxins has also been given consideration (65). Large amounts of human MoAbs can be produced by biotechnological means. 

Besides the worldwide WPI database, Derwent provides on the ORBIT system the USPatents database, a bibhographic file of patent front page and cl aim information for U.S. patents since 1971. Derwent also produces a biotechnology database, GENESEQ, that indexes sequence stmetures of proteins or nucleic acids disclosed specifically or genetically in patents. This database is searchable with special sequence software on the InteUiGenetics system, and is a new addition to STN s database catalog. 

Although the techniques described have resulted in the determination of many protein stmctures, the number is only a small fraction of the available protein sequences. Theoretical methods aimed at predicting the 3-D stmcture of a protein from its sequence therefore form a very active area of research. This is important both to understanding proteins and to the practical appHcations in biotechnology and the pharmaceutical industries. 

Potential consumer benefits from biotechnology (56) are cost and quaUty. The use of biotech means to increase the level of various sulfur-containing amino acids in coffee proteins, and to enhance sucrose and oil levels, could have an impact on the flavor and aroma of the finished ground coffee product. Also, caffeine level modification/elimination through genetic manipulations of the coffee plant could yield low caffeine coffee without additional processing by the manufacturer. 

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