Download Free Dispersity Structure And Phase Changes Of Proteins And Bio Agglomerates In Biotechnological Processes Book in PDF and EPUB Free Download. You can read online Dispersity Structure And Phase Changes Of Proteins And Bio Agglomerates In Biotechnological Processes and write the review.

This book serves as a comprehensive summary of the priority program SPP 1934, which focused on understanding the dispersity, structure, and phase changes of proteins and bio-agglomerates in biotechnological processes. Through contributions from various research groups, the program explored how sensitive proteins and bio-agglomerates are affected by the process environment during fermentation, downstream processing, and formulation. It investigated these effects across three size scales: microscale, encompassing single proteins, clusters, crystals, and virus-like particles; mesoscale, focusing on cells and cell clusters; and macroscale, examining overall process dynamics. The main objective was to enhance biotechnological process chains by elucidating the mechanical, thermal, and chemical stresses that impact protein and bio-agglomerate structures. By gaining insights into these stressors, the program aimed to enable precise control measures to mitigate denaturation and unfavorable growth of proteins and cells. This compilation seeks to contribute to the optimization of biotechnological processes, facilitating advancements in various industries.
In order to improve knowledge on macromolecular structural formation and self-assembly, this work proposes a physics-based and data-driven multiscale modeling framework capable of describing structural formation on micro-meter and milli-second scales near molecular-level precision. The framework abstracts macromolecules as anisotropic unit objects and models the interactions and environment using data-driven approaches. The models are parameterized in a bottom-up fashion and validated top-down by comparison with literature and collaborator data for self-assembly of three model system: alginate gelation, hepatitis B virus capsids, and the pyruvate dehydrogenase complex.
Topic Editor Harada receives financial support from AGC Research Collaboration System with the title “Research on the control of biocompatibility based on the analysis of substrate surface”. The other Topic Editors declare no competing interests
The book Biotechnology of Biopolymers omprises 17 chapters covering occurrence, synthesis, isolation and production, properties and applications, biodegradation and modification, the relevant analysis methods to reveal the structures and properties of biopolymers and a special section on the theoretical, experimental and mathematical models of biopolymers. This book will hopefully be supportive to many scientists, physicians, pharmaceutics, engineers and other experts in a wide variety of different disciplines, in academia and in industry. It may not only support research and development but may be also suitable for teaching. Publishing of this book was achieved by choosing authors of the individual chapters for their recognized expertise and for their excellent contributions to the various fields of research.
In recent years, the fabrication of nanomaterials and exploration of their properties have attracted the attention of various scientific disciplines such as biology, physics, chemistry, and engineering. Although nanoparticulate systems are of significant interest in various scientific and technological areas, there is little known about the safety of these nanoscale objects. It has now been established that the surfaces of nanoparticles are immediately covered by biomolecules (e.g. proteins, ions, and enzymes) upon their entrance into a biological medium. This interaction with the biological medium modulates the surface of the nanoparticles, conferring a “biological identity” to their surfaces (referred to as a “corona”), which determines the subsequent cellular/tissue responses. The new interface between the nanoparticles and the biological medium/proteins, called “bio-nano interface,” has been very rarely studied in detail to date, though the interest in this topic is rapidly growing. In this book, the importance of the physiochemical characteristics of nanoparticles for the properties of the protein corona is discussed in detail, followed by comprehensive descriptions of the methods for assessing the protein-nanoparticle interactions. The advantages and limitations of available corona evaluation methods (e.g. spectroscopy methods, mass spectrometry, nuclear magnetic resonance, electron microscopy, X-ray crystallography, and differential centrifugal sedimentation) are examined in detail, followed by a discussion of the possibilities for enhancing the current methods and a call for new techniques. Moreover, the advantages and disadvantages of protein-nanoparticle interaction phenomena are explored and discussed, with a focus on the biological impacts.
This is a monograph written for the young and advanced researcher who is entering the field of wet granular matter and keen to understand the basic physical principles governing this state of soft matter. It treats wet granulates as an instance of a ternary system, consisting of the grains, a primary, and a secondary fluid. After addressing wetting phenomena in general and outlining the basic facts on dry granular systems, a chapter on basic mechanisms and their effects is dedicated to every region of the ternary phase diagram. Effects of grain shape and roughness are considered as well. Rather than addressing engineering aspects such as existing books on this topic do, the book aims to provide a generalized framework suitable for those who want to understand these systems on a more fundamental basis.
This is a timely collection of important biomedical applications for a set of separation/characterization techniques that are rapidly gaining popularity due to their wide dynamic range, high resolution, and ability to function in most commonly used solvent systems. Importantly, the field-flow fractionation (FFF) technique has recently emerged as a prominent complement to size exclusion chromatography for protein pharmaceuticals. Fractionation with FFF is gentle and preserves protein structural integrity better than existing alternatives. In the present text, different chapters are written by experts in their respective field of application, who offer comparisons between the FFF techniques and other methods for characterizing their special focus material. Practical guide-lines for successful implementation, such as choice of operating conditions, are offered in conjunction with each application. In addition to new instrumentation and approaches that address important current topics, readers are provided with an overall sense of prior (but timeless) major developments that may be overlooked in literature searches.
Designed for undergraduates, graduate students, and industry practitioners, Bioseparations Science and Engineering fills a critical need in the field of bioseparations. Current, comprehensive, and concise, it covers bioseparations unit operations in unprecedented depth. In each of the chapters, the authors use a consistent method of explaining unit operations, starting with a qualitative description noting the significance and general application of the unit operation. They then illustrate the scientific application of the operation, develop the required mathematical theory, and finally, describe the applications of the theory in engineering practice, with an emphasis on design and scaleup. Unique to this text is a chapter dedicated to bioseparations process design and economics, in which a process simular, SuperPro Designer® is used to analyze and evaluate the production of three important biological products. New to this second edition are updated discussions of moment analysis, computer simulation, membrane chromatography, and evaporation, among others, as well as revised problem sets. Unique features include basic information about bioproducts and engineering analysis and a chapter with bioseparations laboratory exercises. Bioseparations Science and Engineering is ideal for students and professionals working in or studying bioseparations, and is the premier text in the field.
The book is devoted to expanding current views on the phenomena of protein functionality in food systems. Protein functionalities in foods have been the object ofextensive research over the last thirty to forty years and significant progress has been made in understanding the mechanism and factors influencing the functionality of proteins. The functionality of proteins is one of the fastest developing fields in the studies of protein utilization in foods. Currently, a broad spectrum of data related to protein functionality in food systems has been collected, however, much more needs to be known. In this volume, the most important functional properties offood proteins are presented: Protein solubility, water holding capacity and fat binding, emulsifying, foaming, and gelling properties as affected by protein source, environmental factors (pH, temperature, ionic strength) and protein concentration; Relationships between protein conformation, physicochemical properties, and functional properties; Protein functional properties as influenced by various food processing conditions, particularly heat treatment, dehydration, freezing and storage when frozen, extraction and other processes; Effects ofprotein modification on the enhancementofprotein functionality; Utilization ofvarious proteins in improving functional properties in food systems. Those aspects of protein functionality are presented which the author believes to be interesting and most important for protein utilization in food systems. The book is recommended to students and food scientists engaged in food protein research and food industry research, and development scientists. Table ofContents Introduction 1 References 5 Chapter 1 Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1 Introduction. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 1. 1. 1 Factors Affecting Solubility ofProteins. . . . . . . . . . . . . . . . . . . . . . . .