Hasil Pencarian  ::  Simpan CSV :: Kembali

"This book about protein-protein Interactions as drug targets, targeting the MDM2-p53 protein-protein interaction for new cancer therapeutics, the development of small-molecule IAP antagonists for the treatment of cancer, protein-protein interaction targets to inhibit HIV-1 infection, inhibitors of protein-protein interactions paramyxovirus fusion ? a focus on respiratory syncytial virus, rational design strategies for developing synthetic inhibitors of helical protein interfaces, and the discovery of navitoclax, a Bcl-2 family inhibitor."

"This timely guide to kinase inhibitor drug development is the first to cover the entire drug pipeline, from target identification to compound development and clinical application. Edited by the pioneers in the field, on the drug development side this ready reference discusses classical medicinal chemistry approaches as well as current chemical genomics strategies. On the clinical side, both current and future therapeutic application areas for kinase inhibitor drugs are addressed, with a strong focus on oncology drugs.Backed by recent clinical experience with first-generation drugs in the battle against various forms of cancer, this is crucial reading for medicinal, pharmaceutical and biochemists, molecular biologists, and oncologists, as well as those working in the pharmaceutical industry."

"Protein of seaweed . Seeaweds are consumed by people,especially who lived in the coastal areas....."

"Protein adalah salah satu unsur dalam makanan yang terdiri dari asamasam amino yang mengandung unsur karbon, hidrogen, oksigen, nitrogen, dan belerang. Identifikasi protein selama ini dilakukan dengan menggunakan metode spektroskopi konvensional misalnya spektroskopi UV-Vis dan metode Kjeldhal. Kedua metode ini membutuhkan persiapan sampel yang lama dan rumit, serta biaya yang mahal. Hal ini karena harus dilakukan pemisahan protein dari makromolekul yang lain yang tidak diinginkan dalam analisa. Spektroskopi FTIR (Fourier Transform Infrared) merupakan salah satu metode baku untuk mendeteksi struktur molekul senyawa melalui identifikasi gugus fungsi penyusun senyawa. Identifikasi protein dilakukan dengan menganalisa serapan gugus fungsi dengan Fourier Transform Infrared (FTIR). Penelitian ini bertujuan untuk mengidentifikasi protein dengan FTIR, dan mengenali puncak dari protein. Hasil penelitian menunjukkan bahwa dari ke-empat sampel (keju hewani, keju nabati, susu dan mentega) protein dapat dikenali dengan tiga peak yaitu amida III (1240-1265 cm-1) , amida IV (633-721 cm-1), dan amida VI (551-586 cm-1). Peak untuk amida III mewakili gugus CN stretching dan NH bending, amida IV mewakili gugus OCN bending dan amida VI mewakili gugus out-of plane NH bending. kadar protein relatif per karbonil untuk susu, keju hewani, keju nabati, dan mentega adalah 0,67, 1,37, 2,17, dan 1,70 dengan kadar protein 9,47 %, 19,08 %, 30,67 %, dan 24,03 %.

---

Protein is one of the elements in food which consists of amino acids that contain carbon, hydrogen, oxygen, nitrogen, and sulfur. Identification of the protein had been done using conventional spectroscopic methods such as UV-Vis spectroscopy and Kjeldhal methods. Preparation of the sample for both methods were long enough, complicated, and expensive. This was because had to do separation of proteins from other macromolecules that are not desirable in the analysis. FTIR Spectroscopy (Fourier Transform Infra Red) is one of the standard methods for detecting the molecular structure of compound through the identification of functional groups that make up the compound. Identification is done by analyzing the absorption of the functional protein by Fourier Transform Infrared (FTIR). The aims of the research are to identify protein by FTIR, and describe their peaks.

The results of the research show that of four samples (cheese, vegetable cheese, milk, and butter), proteins can be identified by three peaks, that are amide III (1240-1265 cm-1), amide IV (633-721 cm-1), and amide VI (551-586 cm-1). Peak of the amide III represents the CN stretching and NH bending, amide group IV represents the OCN bending, and amide VI represents out-of plane NH bending. Protein relative levels per carbonyl for milk, cheese, vegetable cheese, and butter are 0.67, 1.37, 2.17, and 1.70 with a protein content of 9.47%, 19.08%, 30.67% , and 24.03%."