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Shanghai Jiaotong University Protein Design and Biosensing Research Group published a review paper on protein design from the perspective of water solubility and structural stability

 Last Update: 2022-08-16
 Source: Internet
 Author: User

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Recently, the internationally renowned chemical journal "Chemical Reviews" published online the review article "Protein Design: From the Aspect of Water Solubility and Stability" by Qing Rui and collaborators from the State Key Laboratory of Microbial Metabolism, School of Life Science and Technology, Shanghai Jiao Tong Universi.

The water solubility and structural stability of proteins are important properties jointly determined by the primary sequence and three-dimensional conformation, and their optimization and transformation are important components in the field of protein desi.

This review focuses on the research of molecular water solubility and structural stability in the field of protein design, theoretically introduces the basic rules of protein design, and discusses in detail the methods and research progress of water solubility of membrane proteins and de novo design of transmembrane protei.

Qing Rui, tenure-track associate professor, joined the Department of Bioengineering, School of Life Science and Technology, Shanghai Jiao Tong University in November 2021 to establish a protein design and biosensing research group, and joined the State Key Laboratory of Microbial Metabolism in July 2022 as a permanent memb.

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School of Life Science and Technology

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School of Life Science and Technology

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