Protein Supersecondary Structures - Methods and Protocols (Hardcover, 2nd ed. 2019)

This second edition volume expands on the previous edition with an update on the latest developments in the field and new techniques used to study secondary and supersecondary structures (SSS) in proteins. Chapters in this book discuss topics such as sequence and structural features of different SSS elements; software used for the automatic annotation of secondary structure elements in proteins; the new developments in secondary and SSS prediction and the modern approaches for energy landscape calculation; protein misfolding and amyloid structural formation; analysis of 'transformer proteins'; discovery of the structure of the hydrophobic nucleus; and discussions of the main principles of protein structures formation. The contributing authors of the volume are the eminent experts in the field of protein research and bioinformatics. Written in the highly successful Methods in Molecular Biology series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Cutting-edge and authoritative, Protein Supersecondary Structures: Methods and Protocols, Second Edition is a valuable resource for researchers who are interested in learning more about the relationship between amino acids sequences and protein structures, the evolution of proteins and the dynamics of protein formation.

General

Imprint:	HumanaPress
Country of origin:	United States
Series:	Methods in Molecular Biology, 1958
Release date:	April 2019
First published:	2019
Editors:	Alexander E. Kister
Dimensions:	254 x 178mm (L x W)
Format:	Hardcover
Pages:	438
Edition:	2nd ed. 2019
ISBN-13:	978-1-4939-9160-0
Categories:	Books > Science & Mathematics > Biology, life sciences > Molecular biology Books > Science & Mathematics > Biology, life sciences > Biochemistry > Proteins
LSN:	1-4939-9160-4
Barcode:	9781493991600

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