| 书目名称 | Glyco-Engineering | | 副标题 | Methods and Protocol | | 编辑 | Alexandra Castilho | | 视频video | | | 概述 | Features protocols in glyco-engineering in bacteria, yeast, insects, plants and mammalian cells.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation ad | | 丛书名称 | Methods in Molecular Biology | | 图书封面 |  | | 描述 | .Conceived with the intention of providing an array of strategies and technologies currently in use for glyco-engineering distinct living organisms, this book contains a wide range of methods being developed to control the composition of carbohydrates and the properties of proteins through manipulations on the production host rather than in the protein itself. The first five sections deal with host-specific glyco-engineering and contain chapters that provide protocols for modifications of the glycosylation pathway in bacteria, yeast, insect, plants and mammalian cells, while the last two sections explore alternative approaches to host glyco-engineering and selected protocols for the analysis of the .N.-glycans and glyco-profiling by mass spectrometry. Written for the highly successful .Methods in Molecular Biology. series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols and tips on troubleshooting and avoiding known pitfalls..Authoritative and extensive, .Glyco-Engineering: Methods and Protocols. offers vast options to help researchers to choose the expression system an | | 出版日期 | Book 2015 | | 关键词 | Carbohydrate composition; Glycan analysis; Glyco-designed proteins; Glycoproteins; Glycosylation pathway | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4939-2760-9 | | isbn_softcover | 978-1-4939-4942-7 | | isbn_ebook | 978-1-4939-2760-9Series ISSN 1064-3745 Series E-ISSN 1940-6029 | | issn_series | 1064-3745 | | copyright | Springer Science+Business Media New York 2015 |
The information of publication is updating
|
|
发表于 2025-3-21 18:42:29
