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Old 04-12-2009, 01:32 PM
zoubida akkouche
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Hello,
I am a student in Biology at the University of Bejaia in Algeria, I'm preparing my thesis magister (protein-protein interactions of egg whites), I seek a protocol chromatography gel filtration with gel Sephadex G75 to separate the proteins of egg white, actually I'll use the three major proteins of egg white (ovalbumin, lysozyme and ovotransferrine) powder, if you can helpme.
Also I'd like to understand protein-protein interactions within the cell ingeneral, their different sizes and types and methods used to study them.
Thank you and good luck
*



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Old 04-13-2009, 01:41 PM
Dr Engelbert Buxbaum
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Am 12.04.2009, 09:32 Uhr, schrieb zoubida akkouche <[Only registered users see links. ]>:


Since you did not tell us what you are looking for, advice can be only
general.

For deparation techniques you should download the booklets available from
[Only registered users see links. ]
handbooks. That should give you a good idea on theory and practice of the
procedures involved. You may also want to get a good book on general
laboratory methods in biochemistry, e.g.

@book{Sco-94,
AUTHOR= {R.K. Scopes},
TITLE= {Protein purification, Principles and Practice},
YEAR= {1994},
PUBLISHER= {Springer},
ADDRESS= {New York},
EDITION= {3},
ISBN= {0-387-94072-3},
LANGUAGE= {engl}
}

And finally some books to introduce you to to the biology of the field:

@book{Hol-06,
AUTHOR= {K.E. van Holde and W.C. Johnson and P.S. Ho},
TITLE= {Principles of physical biochemistry},
YEAR= {2006},
PUBLISHER= {Pearson},
ADDRESS= {Upper Saddle River, N.J.},
EDITION= {2},
LANGUAGE= {engl},
ISBN= {0-13-046427-9}
}

@book{Lod-00,
AUTHOR= {H. Lodish and others},
TITLE= {Molecular Cell Biology},
YEAR= {2008},
PUBLISHER= {W.H. Freeman and Company},
ADDRESS= {New York},
EDITION= {Sixth},
LANGUAGE= {engl}
}

@book{Alb-08,
AUTHOR= {B. Albers and others},
TITLE= {Molecular Biology of the Cell},
YEAR= {2008},
PUBLISHER= {Garland Science},
ADDRESS= {New York},
EDITION= {Fifth},
LANGUAGE= {engl}
ISBN= {0-8153-4105-9},
}


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