热稳定性
蛋白质稳定性
蛋白质工程
合理设计
生化工程
热稳定性
蛋白质设计
二硫键
材料科学
化学
计算机科学
蛋白质结构
纳米技术
工程类
生物化学
酶
有机化学
作者
Haiquan Yang,Long Liu,Jianghua Li,Jian Chen,Guocheng Du
标识
DOI:10.1002/cben.201400032
摘要
Research on proteins is in rapid development, but the use of wild-type proteins under industrial conditions has limitations, low thermostability in particular. Thermal stability includes three types: thermodynamic, kinetic, and process stability. Several factors (e.g., hydrophobic interactions and hydrogen bonds) affect the thermostability of proteins. The use of rational design to improve protein thermal stability is a hot topic in the field of computational biology and protein engineering. Several methods have been applied successfully to improve the thermal stability of protein, including introducing the number of disulfide bonds, optimizing protein surface charge, homologous comparison, and optimizing the free energy of unfolding. This review summarizes recent advances in our understanding of the factors influencing protein thermostability, highlights its effective improvement strategies, and discusses future prospects in this field.
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