Threonine: Food Sources, Functions and Health Benefits

$95.00

Jacob Coleman (Editor)

Series: Biochemistry Research Trends
BISAC: SCI007000

Threonine, one of proteinogenic as well as essential amino acids, is classified as polar and uncharged residue, which may play an important role in intermolecular interactions between protein molecules and small ligand molecules. This book includes chapters on the lysozyme of egg white, which contains seven threonine residues in the primary structure; the requirements of threonine for laying hens fed diets with increasing levels of threonine at variable and constant ratios; the role threonine may potentially play in intermolecular interactions towards ligands of small molecules and the highly mutated threonine-producer strains, and ways of optimization and intensification of its biosynthesis. (Imprint: Novinka)

 

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Table of Contents

Preface

Threonine Synthesis of Brevibacterium flavum Mutant Strain
(G. S. Andriiash, G. M. Zabolotnа, A. F. Tkachenko, Ya. B. Blume and S. М. Shulga, Institute for Food Biotechnology and Genomics, National Academy of Sciences of Ukraine, Kyiv, Ukraine)

Threonine Requirements for White-Egg Layers
(Matheus Ramalho de Lima, Fernando Guilherme Perazzo Costa, and Ricardo Romão Guerra, Federal University of the South of Bahia, Teixeira de Freitas, Bahia, Brazil, and other)

Fluorescence, UV-vis, and CD Spectroscopic Study on Docking of Chiral Salen-type Zn(II) Complexes and Lysozyme and HSA Proteins
(Tomoko Hayashi and Takashiro Akitsu, Department of Chemistry, Faculty of Science, Tokyo University of Science, Shinjuku-ku Tokyo, Japan)
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Spectroscopic and Electrochemical Studies on Metalloprotein (laccase) and Cu(II) Complex Mediators as Model Systems for Biofuel Cell Cathodes
(Yu Kurosawa, Erika Tsuda, Masahiro Takase, Nanami Yoshida, Yuto Takeuchi, Yuya Mitsumoto, and Takashiro Akitsu, Department of Chemistry, Faculty of Science, Tokyo University of Science, Tokyo, Japan)
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