Thermodynamic Theory of Site-Specific Binding Processes in Biological Macromolecules

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Enrico Di Cera (Washington University, St Louis)

Thermodynamic Theory of Site-Specific Binding Processes in Biological Macromolecules

Enrico Di Cera (Washington University, St Louis)

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English

Cambridge University Press
30 May 2005

Thermochemistry & chemical thermodynamics; Biochemistry

This book provides the first systematic treatment of the thermodynamic theory of site-specific effects in biological macromolecules. It describes the phenomenological and conceptual bases required to allow a mechanistic understanding of these effects from analysis of experimental data. The thermodynamic theory also results in novel experimental strategies that enable the derivation of information on local, site-specific properties of a macromolecular system from analysis of perturbed global properties. The treatment focuses on binding phenomena, but is amenable to extension both conceptually and formally to the analysis of other cooperative processes, such as folding and helix–coil transitions. This book will interest any scientist involved in structure–function studies of biological macromolecules, or as a text for graduate students in biochemistry and biophysics.

By: Enrico Di Cera (Washington University St Louis)
Imprint: Cambridge University Press
Country of Publication: United Kingdom
Dimensions: Height: 246mm, Width: 189mm, Spine: 17mm
Weight: 570g
ISBN: 9780521619752
ISBN 10: 0521619750
Pages: 316
Publication Date: 30 May 2005
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Preface; 1. Statistical thermodynamic foundations; 2. Global binding processes; 3. Local binding processes; 4. Specific cases and applications; 5. Site-specific effects in Ising networks; References; Index.

Reviews for Thermodynamic Theory of Site-Specific Binding Processes in Biological Macromolecules

"""...interesting, well written and well organized, and should be of interest to both food biophysicists and biochemists. The text would be a valuable reference at both the senior undergraduate and graduate levels in courses such as food protein chemistry where topics such as ligand binding, genetic engineering and protein unfolding are included."" Rickey Yada, Journal of Food Biochemistry"