In the first half of the 19th century, the Dutch chemist Gerardus Mulder was investigating the properties of substances extractable from both animal and plant tissues. He found these to contain carbon, hydrogen, nitrogen, and oxygen and believed them to be “without doubt the most important of the known substances in living matter, and without them life would be impossible on our planet.” In 1838, at the suggestion of the Swedish chemist Ws Jakob Berzelius, Mulder named these substances “proteins” (from the Greek, meaning “first” or “foremost”).
KeywordsDisulfide Bond Polypeptide Chain Peptide Bond Globular Protein Cyanogen Bromide
Unable to display preview. Download preview PDF.
- Borman, S., Scientists refine understanding of protein folding and design, Chem. Eng. News, May 27, 1996.Google Scholar
- Bradley, W. A., Gianturco, S. H., and Segrest, J. P. (eds.), Plasma lipoproteins, Part C, Methods in Enzymology, Vol. 263, Academic Press, San Diego (1996).Google Scholar
- Creighton, T. E., Proteins—Structures and Molecular Properties, 2nd ed., W. H. Freeman, New York (1993).Google Scholar
- Karger, B. L., and Hancock, W. S. (eds.), High resolution separation and analysis of biological macromolecules, Part B, Methods in Enzymology, Vol. 271, Academic Press, San Diego (1996).Google Scholar
- Liu, Y., Van Heeswijck, R., Hj, P., and Hoogenraad, N., Purification and characterization of omithine acetyltransferase from Saccharomyces cerevisiae, Eur. J. Biochem. 228: 291–296 (1995).Google Scholar
- Ozols, J., Amino acid analysis, in Methods in Enzymology, Vol. 182, pp. 587–601, Academic Press, San Diego (1990).Google Scholar
- Pain, R. H. (ed.), Mechanisms of Protein Folding, IRL Press, Oxford (1994).Google Scholar
- Perutz, M. F., Mechanisms of Cooperativity and Allosteric Regulation in Proteins, Cambridge University Press, Cambridge (1990).Google Scholar