Proteins interesting/important

Storage proteins are important for human nutrition (plant proteins) and numerous studies concerning their structure and biosynthesis have therefore been published during the last few years. Furthermore, there is considerable interest in the production of mutants with increased protein content or increased amount of essential amino acids [6]. 

Proteins are important not only for their function but also for their diagnostic significance. Proteins maintain structural integrity and perform different functions such as catalytic, hormonal, or receptors. The function of many of the proteins of clinical interest remains not well understood nevertheless these proteins remain to be important. The CE is useful for quantification, purity check, and detection of microheterogeneity of proteins. 

These materials are building blocks of animal tissues. To a lesser extent they are also found in vegetable sources. Because the major constituents of animal bodies, including skins, hairs, and blood, are proteins, they are of much greater interest to the biochemists. Nevertheless, some proteins are important commercial materials. These include animal glues, silk, and wool. It is beyond the scope of this book, however, to render a thorough discussion of the proteins. For that reason, only some basic principles are presented here. 

Proteins and peptides are composed of amino acids. They are zwitterions carrying both positive and negative charges. The peptides and polypeptides are similar to proteins in structure but smaller in size. While DNA carries the genetic information, proteins perform catalytic, hormonal, and structural functions. In many of the proteins of clinical interest, such as the urinary protein uromodulin, their functions are not well imderstood nevertheless, they remain to be important and vital. Proteins are important for their function as well as for their diagnostic significance. CE is useful for quantitation, pmity... 

Amino acids, peptides, and proteins play important roles in determining the quality, nutritional, and fimcfional properties of food products. Hence, there is a high interest in their analysis. 

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