The first part is the research history of protein.

The second part is the main content of protein's research.

The second chapter is the basis of separation and purification of protein chemistry and protein.

Section 1 Composition of protein Molecules

The molecular structure of protein in the second quarter

The relationship between the structure and function of protein in the third quarter

Section IV Physical and Chemical Properties and Biological Characteristics of protein

Section 5 Types and Functions of protein

Section VI Basic Principles of protein Purification Scheme Design

The third chapter is the extraction and crude separation of protein.

Section 1 Selection and Treatment of Raw Materials for Extraction in protein

Section II Extraction Method of protein

The third quarter protein precipitation method

The fourth chapter is the chromatographic separation of protein.

The first section chromatographic principle

Section 2 ion exchange chromatography

Section 3 Gel filtration chromatography

Section 4 hydrophobic and reversed-phase chromatography

Section 5 affinity chromatography

The fifth chapter is the electrophoretic separation of protein.

Section 1 Basic principles of electrophoresis technology

Section 2 Types of Electrophoresis Technology

Section 3 protein polyacrylamide gel electrophoresis

Section 4 polyacrylamide gel electrophoresis with discontinuous buffer system

Section 5 isoelectric focusing electrophoresis and two-dimensional electrophoresis

Section 6 protein transfer electrophoresis

Section 7 Capillary electrophoresis

Chapter 6: The ligation technology in the purification of protein.

The first section protein concentration

Section 2 Desalination in protein

Section III Maintenance of Biological Activity of protein

The fourth quarter protein purification process monitoring.

Chapter VII Large-scale Cultivation of Genetically Engineered Bacteria

Section 1 strain preservation

Section 2 Cultivation of Engineering Bacteria

Section III High-density Fermentation of Engineering Bacteria and Main Analysis Methods in Fermentation Process

Chapter 8 Renaturation and purification of protein inclusion bodies produced by engineering bacteria.

Section 1 Reasons for Formation of Inclusion Bodies

Section II Preparation and Dissolution of Inclusion Bodies

Section III Renaturation of Inclusion Bodies

Section IV Purification of protein after Renaturation of Inclusion Bodies

Chapter 9 Large-scale Culture of Animal Cells

Section 1 Characteristics of Cultured Cells

Section 2 Growth Conditions of Cultured Cells

Section III Basic Techniques of Cell Culture

Section IV Large-scale Culture of Animal Cells

Chapter 10 Determination of Molecular Weight of protein

Section 1 Physical Molecular Weight and Chemical Molecular Weight

Average molecular weight in the second quarter

The application of the least square method in the third quarter

The fourth quarter ultra centrifugal sedimentation velocity method.

Section 5 Gel Chromatography

Section 6 SDS-PAGE method

Chapter 11 High Performance Liquid Chromatography

Section 1 Basic Concepts

Section 2 Types and Separation Mechanism of Commonly Used High Performance Liquid Chromatography

Section 3 High Performance Liquid Chromatograph

Chapter 12 Determination of the Primary Structure of protein Molecule

Chapter 13 protein's spatial structure analysis.

Chapter 14 Chemical Synthesis Technology of protein and Polypeptide

Chapter 15 Chemical Modification of protein

Chapter 16 protein omics and its research technology

Chapter XVII Quality Control of Biotechnology Drugs

Chapter 18 Experiment

appendix