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E-grāmata: Protein-Solvent Interactions [Taylor & Francis e-book]

Edited by (Kent State University, Ohio, USA)
  • Formāts: 592 pages
  • Izdošanas datums: 04-Jan-1995
  • Izdevniecība: CRC Press Inc
  • ISBN-13: 9781003573937
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  • Taylor & Francis e-book
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Protein-Solvent InteractionsPalielināt
  • Formāts: 592 pages
  • Izdošanas datums: 04-Jan-1995
  • Izdevniecība: CRC Press Inc
  • ISBN-13: 9781003573937
Citas grāmatas par šo tēmu:
Taylor & Francis e-booksMore info about Taylor & Francis e-books
Rokasgrāmatas mājas lapa: https://www.taylorfrancis.com/books/9781003573937
This work covers advances in the interactions of proteins with their solvent environment and provides fundamental physical information useful for the application of proteins in biotechnology and industrial processes. It discusses in detail structure, dynamic and thermodynamic aspects of protein hydration, as well as proteins in aqueous and organic solvents as they relate to protein function, stability and folding.

Covers recent advances in the interactions of proteins with their solvent environment and the application of proteins in biotechnology and industrial processes. Discusses structural, dynamic, and thermodynamic aspects of protein hydration, and protein function, stability, and folding in aqueous and organic solvents. Annotation copyright Book News, Inc. Portland, Or.
The new paradigm for protein research; solvent interactions with proteins as revealed by X-ray crystallographic studies; protein hydration and glass transition behavior; dielectric studies of protein hydration; protein dynamics - hydration, temperature and solvent viscosity effects as revealed by Rayleigh Scattering of Mossbauer Radiation (RSMR); proteins in essentially non-aqueous environments; solvent viscosity effects on protein dynamics - updating the concepts; effect of solvent on protein internal dynamics - the kinetics of ligand binding to myoglobin; solvent effects on protein stability and protein association; thermodynamic mechanisms for enthalpy-entropy compensation; preferential interactions of water and cosolvents with proteins; thermodynamic nonideality and protein solvation; molecular basis for protein separations.
Roger Gregory
Permanent link: https://www.kriso.lv/db/9781003573937_pe.html
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