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Record Nr. |
UNINA9910813330403321 |
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Titolo |
Protein aggregation in bacteria : functional and structural properties of inclusion bodies in bacterial cells / / edited by Silvia Maria Doglia, Marina Lotti |
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Pubbl/distr/stampa |
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Hoboken, New Jersey : , : Wiley, , 2014 |
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©2014 |
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ISBN |
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1-118-84536-6 |
1-118-85503-5 |
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Descrizione fisica |
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1 online resource (300 p.) |
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Collana |
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Wiley Series in Protein and Peptide Science |
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Disciplina |
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Soggetti |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references at the end of each chapters and index. |
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Nota di contenuto |
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Protein Aggregation in Bacteria: Functional and Structural Properties of Inclusion Bodies in Bacterial Cells; Copyright; Contents; Contributors; Preface ; Introduction to the WileySeries in Protein and PeptideScience; 1 Fundamentals of Protein Folding ; 1.1 Folding-misfolding-nonfolding crossroads; 1.2 Protein folding; 1.2.1 Protein-Folding Code; 1.2.2 Protein-Folding Models; 1.2.3 Polymer Aspects of Protein Folding; 1.2.4 Different Conformations Seen in Protein Folding; 1.3 Nonfolding; 1.3.1 Intrinsically Disordered Proteins and Their Abundance; 1.3.2 Some Functional Advantages of IDPs |
1.3.3 Function-Induced Folding of IDPs1.3.4 IDPs and Human Diseases; 1.3.5 How Does an Amino Acid Sequence Encode Intrinsic Disorder?; 1.3.6 Polymer Aspects of Nonfolding; 1.4 Misfolding; 1.4.1 Molecular Mechanisms of Protein Misfolding; 1.4.2 Fibrillogenesis of Globular Proteins: Requirement for Partial Unfolding; 1.4.3 Fibrillogenesis of IDPs: Requirement for Partial Folding; 1.4.4 Conformational Prerequisites for Amyloidogenesis; 1.4.5 Multiple Pathways of Protein Misfolding; 1.4.6 Polymer Aspects of Protein Misfolding; References |
2 Recruiting Unfolding Chaperones to Solubilize Misfolded Recombinant Proteins 2.1 Introduction; 2.2 Chemical Chaperones; 2.3 PPIs and PDIs are folding enzymes; 2.4 Molecular Chaperones; 2.5 The |
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