| 释义 |
protein Chem.|ˈprəʊtiːɪn, now ˈprəʊtiːn|
Also 9 -ine.
[a. F. protéine (Mulder 1838), Ger. proteïn, f. Gr. πρωτεῖ-ος primary, prime (so named as a primary substance or fundamental material of the bodies of animals and plants): see -in1.
It seems likely that in proposing the word protéine Mulder was adopting a suggestion made to him by Berzelius: see Nature (1951) 11 Aug. 244.]
†a. Name given by Mulder to a complex residual nitrogenous substance, of tolerably constant composition, obtained from casein, fibrin, and egg albumin, to which he assigned the formula C40H62N10O12, and which he regarded as the essential constituent of organized bodies, animal or vegetable (obs.).
b. In current use, any one of a class of organic compounds, the proteins, consisting of carbon, hydrogen, oxygen, and nitrogen, with a little sulphur, in complex and more or less unstable combination; forming an important part of all living organisms, and the essential nitrogenous constituents of the food of animals; obtained as amorphous solids, differing in solubility and other properties, and usually coagulable by heat. Also called albuminoids, and very generally proteids (see proteid1).
When the advance of chemical knowledge showed that there was no such definite compound as Mulder's ‘protein’, the albuminoid substances of which he had considered it to be the basis continued to be known as the protein bodies or protein substances, Ger. proteïn-stoffe (see c). To render the latter, the term proteids (at first proteides) was used by H. Watts in 1871 in his translation of Gmelin's Handbook of Chemistry, also in the Journal of the Chemical Society, and the 11th ed. of Fownes' Chemistry, 1873, and became common (though not universal) in English use. Proteïd had however in German been applied to designate compounds still more complex, e.g. hæmoglobin (see Hoppe-Seyler, Handbch., ed. 5, 1883, 290). Thence arose confusion in nomenclature, to remedy which a Committee on Proteid Nomenclature was appointed, and in 1907 recommended the disuse of the term proteid in either sense, and the use of proteins as the collective name for the proteïn-stoffe or protein bodies. This recommendation was adopted by the International Congress of Physiologists at Heidelberg in the same year.
The simple proteins are the protamines, histones, albumins, and globulins (derivatives of which are fibrin and myosin). The combination compounds are the sclero-proteins (e.g. gelatin and keratin), phospho-proteins (e.g. vitellin, caseinogen, and casein), conjugated proteins (incl. nucleo-proteins), gluco-proteins (e.g. mucin), chromo-proteins (e.g. hæmoglobin). Derivatives of protein are meta-proteins (acid-albumin, alkali-albumin), improperly called ‘albuminates’; proteoses (e.g. albumose, globulose, gelatose); peptones, polypeptides. See Journal of Physiology XXXV. Proc. 26 Jan. 1907, pp. xvii-xx, and Proc. Chem. Soc. XXIII. 56.
[1838Mulder in Bulletin des Sciences Phys. en Néerlande 111 La matière organique, étant un principe général de toutes les parties constituantes du corps animal..pourrait se nommer Protéine de πρωτεῖος primarius.] 1844Dunglison Med. Lex., Protein, a product of the decomposition of albumen, &c., by potassa. 1851Carpenter Man. Phys. (ed. 2) 9 Proteine and Gelatine are remarkable, not only for containing four elements, but for the very large number of atoms of these components which enter into the single compound atom of each. 1854Bushnan in Orr's Circ. Sc. I. Org. Nat. 45 According to a view which has excited much attention, these three proximate elements [albumen, fibrine, and caseine] are merely slightly modified forms of the one proximate element, proteine. Mülder [is] the author of this view. 1868Huxley Phys. Basis of Life in Fortn. Rev. Feb. (1869) 135 All forms of protoplasm..yet examined, contain the four elements carbon, hydrogen, oxygen, and nitrogen, in very complex union... To this complex combination, the nature of which has never been determined with exactness, the name of Protein has been applied. 1896Allbutt's Syst. Med. I. 415 In many [foods] the amount of protein is too small. Ibid. 520 Of the true chemical character of the enzymes we are ignorant. They are probably proteins. 1907Jrnl. Physiol. XXXV. Proc. 26 Jan. Rept. on Proteid Nomencl. p. xviii, The word Protein is recommended as the general name of the whole group... It is at present so used both in America and Germany.
c. attrib. and Comb.
1846G. E. Day tr. Simon's Anim. Chem. II. 417 Acetic acid..renders them gelatinous and tough, but takes up no protein-compound. 1847–9Todd's Cycl. Anat. IV. 104/1 The main element of this material is of protein-basis. 1857G. Bird's Urin. Deposits (ed. 5) 45 Sort of transition stage between the protein elements and urea. 1860N. Syd. Soc. Year-Bk. Med. & Surg. 70 The pancreas as well as the stomach secretes a substance capable of transforming protein matters into peptone. 1875H. Walton Dis. Eye 734 The protein element, crystallin, is at its least quantity. 1881Mivart Cat 250 The ovum is a minute spheroidal mass of protein substance. 1883Chambers' Encycl. s.v. Protein, The term protein bodies, or protein compounds, is..commonly retained both by physiologists and chemists, as being the most convenient one for representing a class of compounds, which..deserve their name from their constituting the group which form the most essential articles of food. 1898Allbutt's Syst. Med. V. 890 The fibres become finely granular from the deposition in them of fine protein granules. 1917Nature 15 Feb. 471/2 Just as the protein supply in meat may be compensated for by the greater utilisation of the protein-rich pulses. 1925C. H. Browning Bacteriol. iii. 46 Instead of adding peptone a useful procedure is to digest the minced meat at the commencement by pancreatic extracts containing the protein-splitting ferment trypsin, which produces peptone bodies in the mixture and yields a very suitable basis for nutritive medium. 1928Physiol. Rev. VIII. 418 If, as is stated by Mathews.., Fischer was induced to turn his attention to protein chemistry by Kossel, the debt science owes this great biochemist is beyond estimation. 1946Nature 19 Oct. 556/2 Estimations are made on protein-free filtrates, prepared by adding to 0·2 c.c. serum, 11 c.c. water and 0·5 c.c. of each of the Folin-Wu reagents. 1953Amer. Naturalist LXXXVII. 255 The heterogeneity which is the dismay of the protein chemist attempting to solve purification problems may be the very basis for his existence as a human being. 1956Nature 28 Jan. 190/1 Although reticulocytes have practically their full complement of hæmoglobin, evidence from amino-acid incorporation studies suggests that these cells..still have protein-synthesizing capacity. 1960Farmer & Stockbreeder 9 Feb. 110/2 (Advt.), Lobolettes are protein-packed, rich in energy and fully fortified with vitamins, minerals and trace elements. 1961Lancet 29 July 258/1 These figures may be explained by the presence of one or more insulin antagonists..or by protein-binding of the insulin in the blood. Ibid. 5 Aug. 284/1 Rona and Takahaski first demonstrated..that..the plasma-calcium consisted of a diffusible fraction and a non-diffusible protein-bound fraction. 1972J. Maddox Doomsday Syndrome iii. 75 Protein deficiency is still a serious cause of stunted development..among poor people even in advanced societies. 1979Arizona Daily Star 5 Aug. (Parade Suppl.) 14/3 Protein-rich foods such as meat, dairy products and nuts should be eaten.
d. Special Combs.: protein plastic, a plastic in which protein is the chief component; esp. a casein plastic; protein shock Med., a disturbed state produced by the parenteral introduction into the body of a foreign protein; also, protein therapy; protein therapy, Med., the production of protein shock for therapeutic purposes.
1936Sturken & Woodruff U.S. Patent 2,040,033 1/1 Our invention relates to the production of protein plastics which may be cured in the mold without the necessity of a prolonged cure in formaldehyde solution or formaldehyde vapor. In the past, protein plastics such as casein have found many uses in the light plastics field. 1943H. R. Fleck Plastics iv. 82 The two most widely known and industrially important protein plastics are those formed from casein..and those formed from the proteins present in soya beans. 1969Encycl. Polymer Sci. & Technol. XI. 696 The term ‘protein plastic’ is specifically interpreted commercially to mean casein plastic.
1917Jrnl. Exper. Med. XXVI. 699 The mechanism of recovery following the so called ‘protein shock therapy’. Ibid. 705 By means of the protein shock, antibody-rich fluids (serum) are forced into the lymph channels. 1935F. P. Gay Agents of Dis. & Host Resistance lxiii. 1506 Symptomatic disturbances during protein shock are an increased pulse rate, sweating, decreased blood pressure, increased peristalsis, increased lymph flow and lymph volume, and a mobilization of the serum enzymes. 1964S. Duke-Elder Parsons' Dis. of Eye (ed. 14) xiv. 149 In certain aspects the response to cortisone resembles that to fever therapy by ‘protein shock’.
1917Jrnl. Amer. Med. Assoc. 8 Sept. 766/2 The application of foreign protein therapy to the acute, sub⁓acute and chronic arthritides. 1940B. I. Comroe Arthritis xv. 195 Substances..now employed for non-specific protein therapy include bacterial vaccines. 1967Biol. Abstr. XLVIII. 7122/1 (heading) The use of protein therapy for gastric and duodenal ulcers.
Hence proteinaceous |-ˈneɪʃəs|, proteinic |-tiːˈɪnɪk, -ˈtiːnɪk|, proteinous |prəʊˈtiː(ɪ)nəs| adjs., of the nature of, or consisting of, protein.
1844Dunglison Med. Lex., *Proteinaceous, proteinous. 1868Huxley in Fortn. Rev. Feb. (1869) 135 If we use this term with..caution..it may truly be said that all protoplasm is proteinaceous. 1870Nicholson Man. Zool. 8 The proteinaceous matter or protoplasm which constitutes the physical basis of life.
1876tr. Schützenberger's Ferment. 81 Yeast cannot elaborate *proteinic matter under these conditions.
1844Dunglison Med. Lex. s.v., A *proteinous alimentary principle. 1859Todd's Cycl. Anat. V. 391/1 Nucleated cells; the membranous walls of which consist of a proteinous substance. |