|Author:||Ciaran O. Fagain|
|Publisher:||R G Landes Co (July 1997)|
|Category:||Math and Science|
|Other formats:||mbr rtf azw lit|
by Ciaran O. Fagain (Author).
by Ciaran O.
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Protein Stability and Stabilization of Protein Function (Biotechnology. Protein Stability and Stabilization of Protein Function (Biotechnology. 1 2 3 4 5. Want to Read.
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Items related to Stabilizing Protein Function (Biotechnology Intelligence. O'Fagain, Ciaran; Fagain, Ciaran O. Stabilizing Protein Function (Biotechnology Intelligence Unit). ISBN 13: 9783540631897. It demonstrates how an understanding of protein stability has emerged from investigations of protein ation 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.
In book: Protein folding, Chapter: Stability and Stabilization of Proteins: The . pages correspond to the pages in the book Martin-Luther University, Institute of Biochemistry and Biotechnology.
Cite this publication. pages correspond to the pages in the book. Stability and stabilization of proteins: The ribonuclease A example. Martin-Luther University, Institute of Biochemistry and Biotechnology, Kurt-Mothes-Str. 3, 06120 Halle, Germany; E-mail address: ulrich.
For proteins whose structures are not known, it is reasonable to infer that mutations that reduce activity without affecting stability are directly involved in function. ABSTRACT TRUNCATED AT 400 WORDS).
Cite this protocol as: Ó’Fágáin C. (2017) Protein Stability: Enhancement and Measurement. In: Walls . Loughran S. (eds) Protein Chromatography. Methods in Molecular Biology, vol 1485.
Knowledge of the factors stabilizing proteins has emerged from denaturation studies and from study of thermophilic (and other extremophilic) proteins. One can enhance stability by protein engineering strategies, the judicious use of solutes and additives, immobilization, and chemical modification in solution.
Protein Biotechnology. Isolation, Characterization, and Stabilization. In a predecessor to this book, emphasis was placed on the role of protein isolation in the food industry, because at the time this reflected the interests of most of the participants at the course. Today, isolated proteins for food use are extracted from yeasts, fungal sources, legumes, oilseeds, cereals, and leaves. amino acid biotechnology chromatography classification food protein proteins translation.
O'Fágáin C: Protein stability and its measurement. Stabilising protein function. Miland E, Smyth MR, Ó'Fágáin C: Increased thermal and solvent tolerance of acetylated horseradish peroxidase. Enzyme and Microbial Technology.