Proteins: Concepts in Biochemistry teaches the biochemical concepts underlying protein structure, evolution, stability, folding, and enzyme kinetics, and explains how interactions in macromolecular structures determine protein function. Intended for a one-semester course in biochemistry or biophysical chemistry with a focus on proteins, this textbook emphasizes the logic underlying biophysical chemical principles.

Problems throughout the book encourage statistical and quantitative thinking. The text is ideal for senior undergraduates, first year graduate students, and practitioners in chemistry, biochemistry, biology, and biophysics.

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1.Statistical Thermodynamics of Biological Molecules 2.Protein Structure 3.Evolution of Protein Sequence and Structure 4.Protein Stability 5.Protein Folding 6.Binding, Allostery, and Cooperativity 7.Enzyme Kinetics Appendix A. Calculation of the excess heat capacity curve of protein thermal denaturation Appendix B. Calculation of the average helicity from the partition function Appendix C. Solution of rate equations for two-state system
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Produktdetaljer

ISBN
9780815345022
Publisert
2016-03-14
Utgiver
Taylor & Francis Inc; CRC Press Inc
Vekt
770 gr
Høyde
280 mm
Bredde
210 mm
Aldersnivå
U, 05
Språk
Product language
Engelsk
Format
Product format
Heftet
Antall sider
416

Forfatter

Om bidragsyterne

Paulo Almeida is a Professor in the Department of Chemistry and Biochemistry at the University of North Carolina Wilmington. Prior to his academic appointment at UNCW, he was an Assistant Professor of Chemistry at the University of Coimbra and at the University of Algarve, Portugal. His research seeks to understand the mechanism of antimicrobial, cytolytic peptides, and cell-penetrating peptides, as well as study domain formation in lipid membranes in terms of the molecular interactions between lipids, and how they are influenced by proteins and peptides bound or incorporated into the membrane. Almeida is a member of the Editorial Board of Biophysical Journal, as well as a member of the Biophysical Society and American Chemical Society. Almeida has written several book chapters in addition to being an active reviewer for professional journals and author of numerous papers.