APAKAH MAKSUD PROTEIN dalam MELAYU?
Protein
Protein terdiri daripada karbon, hidrogen, oksigen, dan nitrogen. Terdapat sebahagian protein juga mempunyai unsur fosforus dan sulfur. Ikan, susu, daging, kekacang dan putih telur kaya dengan protein. Protein dapat membina tisu badan, enzim dan hormon. Protein membentuk sebahagian besar struktur di dalam sel termasuklah sebagai enzim dan pigment respiratori. Protein dibentuk dari percantuman unit asas yang dikenali sebagai asid amino. Protein boleh dibahagikan kepada dua jenis iaitu protein fibrous yang banyak bergantung kepada struktur sekunder dinama bentuk protein ini boleh diulang. Manakala bentuk kedua ialah protein globular yang banyak bergantung kepada interaksi struktur tertiar. Terdapat 20 jenis Asid Amino yang digunakan untuk membentuk rantaian polipeptida Fungsi, bentuk, saiz dan jenis protein akan ditentukan oleh jenis, bilangan dan taburan asid amino yang terdapat di dalam struktur tersebut. Percantuman beberapa Asid Amino dinamakan tindakbalas kondensasi dengan dicirikan berlakunya pembentukan ikatan peptida dan pembentukan molekul air.
Definisi protein dalam kamus Melayu
protein zat yg membina tubuh: ~ membina tubuh serta membaiki segala bahagian tubuh yg rosak, luka, atau cedera; berprotein mengandungi protein: makanan ~.
MELAYU BUKU YANG BERKAIT DENGAN «PROTEIN»
Ketahui penggunaan
protein dalam pilihan bibliografi berikut. Buku yang berkait dengan
protein dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Melayu.
1
Protein Analysis and Purification: Benchtop Techniques
It was my intention that this manual would make the initial steps in the discovery process less time consuming and less intimidating. This book is not meant to be read from cover to cover.
2
Fundamentals of Protein NMR Spectroscopy
This book presents elementary quantum mechanics, and a set of practical rules to describe many multi-dimensional, and multi-nuclear NMR pulse sequences.
Gordon S. Rule, T. Kevin Hitchens,
2006
3
Methods of Testing Protein Functionality
Twenty percent of the proteins used in food systems are thought to be there for functional reasons rather than nutritional reasons. This book reviews the most important techniques for the assessment for protein.
4
Advanced Dairy Chemistry: Protein
This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.
P. F. Fox, P. L. H. McSweeney,
2003
5
Proteins: Biochemistry and Biotechnology
The new edition has been thoroughly updated with new material. The key difference is that this new edition will include more "pure" biochemistry.
6
Therapeutic Peptides and Proteins: Formulation, ...
Upon publication of the first edition of Therapeutic Peptides and Proteins ten years ago there were only 19 biotechology medicines on the market.
7
Principles and Reactions of Protein Extraction, ...
The book also discusses the development of antibodies and immunochemical techniques as tools for characterizing proteins and modified proteins such as glycoproteins.
Hafiz Ahmed, Hafiz Ahmed PhD,
2004
8
Guide to Protein Purification
Key Features * Detailed procedures newly written for this volume * Extensive practical information * Rationale and strategies for protein and enzyme purification * Personal perspectives on enzyme purification by eminent researchers Among ...
Murray P. Deutscher,
1990
9
Protein Purification Protocols
This new edition of Protein Purification Protocols completely updates the existing protocols to reflect recent advances and adds the enormous new array of proteomic techniques for protein isolation and analysis.
10
Protein Purification: Principles and Practice
Our goal, in this series, is to pinpoint areas of chemistry where recent progress has outpaced what is covered in any available textbooks, and then seek out and persuade experts in these fields to produce relatively concise but instruc tive ...