Stabilizing Protein Function
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Beschreibung
This book provides an account of our current knowledge of protein stability. It demonstrates how an understanding of protein stability has emerged from investigations of protein denaturation/inactivation and from studies on stabilizing interactions in proteins. It also describes the stability characteristics of enzymes in nonaqueous media and the special adaptations of thermophilic proteins. Manipulation of protein stability is outlined in chapters on the use of additives, chemical modification of proteins in solution, immobilization, protein engineering and long-term storage of proteins. The book includes numerous case studies and copious references to original research papers and relevant reviews and monographs.
This book decribes how proteins can be stabilized in order to maintain their function and prevent their denaturation/inactivation.
This book describes how proteins can be stabililized in order to maintain their function and prevent their denaturation.
Autor*in
Ciaran O'Fagain
Themen in »Stabilizing Protein Function«
Denaturierung Enzyme Proteine Stabilisatoren additives denaturation enzymes proteins