Chapter 17. Stability of Proteins

  1. Prof. Dr. Andreas Sebastian Bommarius1,
  2. Dr. Bettina R. Riebel2

Published Online: 28 JAN 2005

DOI: 10.1002/3527602364.ch17

Book Title

Biocatalysis

Biocatalysis

Additional Information

How to Cite

Bommarius, A. S. and Riebel, B. R. (2005) Stability of Proteins, in Biocatalysis, Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, FRG. doi: 10.1002/3527602364.ch17

Author Information

  1. 1

    School of Chemical and Biomolecular Engineering, Parker H. Petit Biotechnology Institute, Georgia Institute of Technology, 315 Ferst Drive, N. W. Atlanta, GA 30332-0363, USA

  2. 2

    Emory University School of Medicine, Whitehead Research Building, 615 Michael Street, Atlanta, GA 30322, USA

Publication History

  1. Published Online: 28 JAN 2005
  2. Published Print: 28 JAN 2004

ISBN Information

Print ISBN: 9783527303441

Online ISBN: 9783527602360

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CHAPTER TOOLS

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Keywords:

  • stability of proteins;
  • protein folding;
  • Arrhenius law;
  • thermodynamics of proteins;
  • protein unfolding;
  • protein deactivation;
  • Lumry–Eyring equation;
  • enzyme deactivation;
  • protein aggregation;
  • stabilization of proteins

Summary

  • Summary: Protein Folding, First-Order Decay, Arrhenius Law

    • The Protein Folding Problem

    • Why do Proteins Fold?

  • Two-State Model: Thermodynamic Stability of Proteins (Unfolding)

    • Protein Unfolding and Deactivation

    • Thermodynamics of Proteins

  • Three-State Model: Lumry–Eyring Equation

    • Enzyme Deactivation

    • Empirical Deactivation Model

  • Four-State Model: Protein Aggregation

    • Folding, Deactivation, and Aggregation

    • Model to Account for Competition between Folding and Inclusion Body Formation

  • Causes of Instability of Proteins: δG < 0, γ(t), A

    • Thermal Inactivation

    • Deactivation under the Influence of Stirring

    • Deactivation under the Influence of Gas Bubbles

    • Deactivation under the Influence of Aqueous/Organic Interfaces

    • Deactivation under the Influence of Salts and Solvents

  • Biotechnological Relevance of Protein Folding: Inclusion Bodies

  • Summary: Stabilization of Proteins

    • Correlation between Stability and Structure

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