Proteins: Biochemistry and Biotechnology, 2nd Edition, by Gary Walsh, is an authoritative resource for anyone involved in protein science, with a particular emphasis on commercial production, isolation, and application of proteins in industry and medicine. Fully updated to include new sections on proteomics, bioinformatics, and protein glycosylation, as well as advancements in upstream processing and enzyme-based biofuel production, this edition maintains a balanced approach between biochemistry and biotechnology. Enhanced with numerous case studies, the book serves as an invaluable text for undergraduates of biochemistry and biotechnology, while also being relevant to students of microbiology, molecular biology, bioinformatics, and various branches of biomedical sciences seeking a comprehensive understanding of protein applications in medical, diagnostic, and industrial contexts.

Key features include:

• A comprehensive overview of all aspects of protein biochemistry and biotechnology
• Multiple case studies to illustrate practical applications
• An increased focus on protein biochemistry to ensure balance between the two fields
• New sections on proteomics, protein function, and enzyme-based biofuel production

“With the potential of a standard reference source on the topic, any molecular biotechnologist will profit greatly from having this excellent book.”