Proteins

Concepts in Biochemistry

AvPaulo Almeida

Häftad, Engelska, 2016

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2016-03-14
Mått:210 x 280 x 14 mm
Vikt:770 g
Format:Häftad
Språk:Engelska
Antal sidor:416
Förlag:Taylor & Francis Inc
ISBN:9780815345022

Utforska kategorier

Biokemi inom Naturvetenskap och teknik

Mer om författaren

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.

Innehållsförteckning

1.Statistical Thermodynamics of Biological Molecules2.Protein Structure3.Evolution of Protein Sequence and Structure4.Protein Stability5.Protein Folding6.Binding, Allostery, and Cooperativity7.Enzyme KineticsAppendix A. Calculation of the excess heat capacity curve of protein thermal denaturationAppendix B. Calculation of the average helicity from the partition functionAppendix C. Solution of rate equations for two-state system