
In Silico Protein Design
Christopher M. Frenz(Author)
Woodhead Publishing Ltd
Published on 1. October 2012
Book
Hardback
300 pages
978-1-907568-26-8 (ISBN)
Description
In silico protein design covers the computational techniques that are most frequently utilized by protein engineers. The advent of biotechnology has made proteins play an increasingly important role as medicinal therapeutics, catalysts in the chemical process industries, and numerous other applications. Many of these applications are dependent on the field of protein engineering to either modify existing proteins to alter/enhance their functionality or to create novel proteins capable of novel functionality. In the last decade, the rapid advances made by the computer industry have allowed for the creation of computer systems capable of modelling proteins to become relatively commonplace. As such, there has been a marked increase in the use of computational methods to engineer proteins.
More details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
ISBN-13
978-1-907568-26-8 (9781907568268)
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Schweitzer Classification
Person
Christopher M. Frenz is a faculty member in the Department of Computer Engineering Technology at The New York City College of Technology (CUNY). He is the author of the books Pro Perl Parsing (Apress) and Visual Basic and Visual Basic .NET for Scientists and Engineers (Apress) and has 42 published articles. Christopher Frenz has an extensive research interest in the application of computational methods to the study of protein structure and function.
Content
Part 1 Fundamentals: Introduction to proteins; Introduction to computer modelling; Protein structure prediction. Part 2 Modifying existing proteins: Modifying stability; Modifying activity; Altering protein pH profiles - pKa prediction; altering protein pKa's. Part 3 Design of novel proteins: Engineering novel proteins.