Protein Crosslinking

1. Front Matter

   Pages i-xix

   PDF

2. Biologically Important Thiol-Disulfide Reactions and the Role of Cyst(E)Ine in Proteins: an Evolutionary Perspective

   • Robert C. Fahey

   Pages 1-30

3. Disulfide Crosslinks and the Specificity of Protein Turnover in Plants

   • Gary Gustafson, Clarence A. Ryan

   Pages 31-42

4. Protein Thiol-Disulfide Interchange and Interfacing with Biological Systems

   • D. B. Wetlaufer, V. P. Saxena, A. K. Ahmed, S. W. Schaffer, P. W. Pick, K.-J. Oh et al.

   Pages 43-50

5. On the Mechanism of Renaturation of Proteins Containing Disulfide Bonds

   • Hiroshi Taniuchi, A. Seetharama Acharya, Generoso Andria, Diana S. Parker

   Pages 51-65

6. Disulfide Bonds: Key to Wheat Protein Functionality

   • F. R. Huebner, J. A. Bietz, J. S. Wall

   Pages 67-88

7. Chemical Strategy for Studying the Antigenic Structures of Disulfide-Containing Proteins: Hen Egg-White Lysozyme as a Model

   • M. Z. Atassi

   Pages 89-137

8. Crosslinking of Antibody Molecules by Bifunctional Antigens

   • Danute E. Nitecki, Virgil Woods, Joel W. Goodman

   Pages 139-148

9. Modification of the Biological Properties of Plant Lectins by Chemical Crosslinking

   • Reuben Lotan, Nathan Sharon

   Pages 149-168

10. Introduction of Artificial Crosslinks into Proteins

    • Rosa Uy, Finn Wold

    Pages 169-186

11. Synthesis and Application of New Bifunctional Reagents

    • Wolfgang E. Trommer, Klaus Friebel, Hans-Hermann Kiltz, Hans-Jörg Kolkenbrock

    Pages 187-195

12. Synthesis and Application of Cleavable and Hydrophilic Crosslinking Reagents

    • Hans J. Schramm, Thomas Dülffer

    Pages 197-206

13. Comparison of Hydrophobic and Strongly Hydrophilic Cleavable Crosslinking Reagents in Intermolecular Bond Formation in Aggregates of Proteins or Protein-RNA

    • H. Fasold, H. Bäumert, G. Fink

    Pages 207-214

14. Crosslinking of Ribosomes by Cleavable Bifunctional Mercaptoimidates

    • Robert R. Traut, James W. Kenny

    Pages 215-233

15. On the Introduction of Disulfide Crosslinks into Fibrous Proteins and Bovine Serum Albumin

    • Ch. Ebert, G. Ebert, H. Knipp

    Pages 235-245

16. Thiolation and Disulphide Cross-Linking of Insulin to Form Macromolecules of Potential Therapeutic Value

    • M. Mahbouba, H. J. Smith

    Pages 247-260

17. Crosslinked Insulins: Preparation, Properties, and Applications

    • Dietrich Brandenburg, Hans-Gregor Gattner, Winrich Schermutzki, Achim Schüttler, Johanna Uschkoreit, Josef Weimann et al.

    Pages 261-282

18. The Enzymic Derivation of Citrulline Residues from Arginine Residues In Situ during the Biosynthesis of Hair Proteins that are Cross-Linked by Isopeptide Bonds

    • George E. Rogers, Lindsay D. Taylor

    Pages 283-294

19. Thermodynamics of Cross Links

    • John A. Rupley, Robert E. Johnson, Patricia H. Adams

    Pages 295-306

20. Physical and Chemical Consequences of Keratin Crosslinking, with Application to the Determination of Crosslink Density

    • Emory Menefee

    Pages 307-327

The word crosslinking implies durable combination of (usually large) distinct elements at specific places to create a new entity that has different properties as a result of the union. In the case of proteins, such crosslinking often results in important changes in chemical, functional, nutritional, and biomedical properties, besides physical properties simply related to molecular size and shape. (Nucleic acids, carbohydrates, and other biopolymers are correspondingly affected.) Since proteins are ubiquitous, the consequences of their crosslinking are widespread and often profound. Scientists from many disciplines including organic chemistry, bio­ chemistry, protein chemistry, food science, nutrition, radiation biology, pharmacology, physiology, medicine, and dentistry are, therefore, minutely interested in protein crosslinking reactions and their implications. Because protein crosslinking encompasses so many disciplines, in organizing the Symposium on Nutritional and Biochemical Conse­ quences of Protein Crosslinking sponsored by the Protein Subdivi­ sion of the Division of Agricultural and Food Chemistry of the American Chemical Society, I sought participants with the broadest possible range of interests, yet with a common concern for theore­ tical and practical aspects of protein crosslinking. An important function of a symposium is to catalyze progress by bringing together ideas and experiences needed for interaction among different, yet related disciplines. To my pleasant surprise, nearly everyone invited came to San Francisco to participate.

• biology
• carbohydrates
• chemistry
• fish
• food
• food chemistry
• medicine
• nucleic acid
• nucleic acids
• nutrition
• pharmacology
• physiology
• protein
• radiation
• system

• Western Regional Research Laboratory, Agricultural Research Service U.S. Department of Agriculture, Berkeley, USA

  Mendel Friedman

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