752318 Structure and function of proteins


Type
Lecture
Semester hours
2
Lecturer (assistant)
Haltrich, Dietmar
Organisation
Institute of Food Technology
Offered in
Wintersemester 2017/18
Languages of instruction
Englisch

Content

Principles of protein structure (covalent and non-covalent interactions, structural elements in and structural organisation of proteins)
analysis of structure/function relationships in proteins (stability, enzyme activity and regulation)
Protein folding and helper proteins in folding
selected mechanisms of enzyme-catalyzed reactions which have broad uses in technology
DNA recognition by proteins, recognition of foreign material by proteins
determination of protein structures

Previous knowledge expected

sound knowledge in biochemistry

Objective (expected results of study and acquired competences)

After completing this course and taking the exam students will understand the relationships between protein structure and function as well as protein dynamics and stability. Moreover they will have an overview of the most important techniques in solving protein structures, their pros and cons and will be able to judge the quality of published protein structures.
You can find more details like the schedule or information about exams on the course-page in BOKUonline.