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.
Key Features:
Focuses on the interdisciplinary aspect of protein biophysical chemistry, offering a quantitative description of proteins that integrates concepts from organic chemistry, physical chemistry and biology
Written in consideration of the requirements for an ACS-certified BS degree in chemistry, the text meets the recommendations of the American Chemical Society, National Research Council, and National Science Foundation to feature more biochemistry and quantitative study in the life sciences
Each chapter ends with problem sets, with a complete solutions manual available to instructors, and key references for further reading
Auflage
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Postgraduate and Undergraduate
Illustrationen
249 s/w Abbildungen, 107 farbige Abbildungen, 39 s/w Photographien bzw. Rasterbilder, 100 Farbfotos bzw. farbige Rasterbilder, 210 s/w Zeichnungen, 7 farbige Zeichnungen, 31 s/w Tabellen
31 Tables, black and white; 7 Line drawings, color; 210 Line drawings, black and white; 100 Halftones, color; 39 Halftones, black and white; 107 Illustrations, color; 249 Illustrations, black and white
Maße
Höhe: 280 mm
Breite: 210 mm
Gewicht
ISBN-13
978-1-032-51840-4 (9781032518404)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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.
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
Appendix D.Steady-State Rates of Complex Enzyme Reactions
