Overview

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.

Full Product Details

Author:   C.O. Fagain (Dublin City University, Dublin, Ireland)
Publisher:   Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
Imprint:   Springer-Verlag Berlin and Heidelberg GmbH & Co. K
Edition:   illustrated edition
Weight:   0.480kg
ISBN:  

9783540631897

ISBN 10:   3540631895
Pages:   216
Publication Date:   29 September 1997
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   Temporarily unavailable  
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Table of Contents

Understanding protein stability; protein stability and its measurement; studies on denaturation, inactivation and stabilizing interactions; enzymes in organic media; thermophilic proteins; manipulating protein stability; use of stabilizing additives; chemical modification of proteins in solution; immobilization; protein engineering; long-term storage of proteins.

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