Protein engineering is the process of developing useful or valuable proteins. It is a young discipline, with much research taking place into the understanding of protein folding and recognition for protein design principles.
There are two general strategies for protein engineering, rational design and directed evolution. These techniques are not mutually exclusive; researchers will often apply both. In the future, more detailed knowledge of protein structure and function, as well as advancements in high-throughput technology, may greatly expand the capabilities of protein engineering. Eventually, even unnatural amino acids may be incorporated thanks to a new method that allows the inclusion of novel amino acids in the genetic code.
Other articles related to "protein engineering, proteins, protein, engineering":
... Protein engineering with homologous recombination develops chimeric proteins by swapping fragments between two parental proteins ... degree of sequence diversity while preserving a protein's ability to fold into its tertiary structure, or three-dimensional shape ... This stands in contrast to other protein engineering techniques, like random point mutagenesis, in which the probability of maintaining protein function declines exponentially with ...
... Using computational methods, a protein with a novel fold has been designed, known as Top7, as well as sensors for unnatural molecules ... The engineering of fusion proteins has yielded rilonacept, a pharmaceutical which has secured FDA approval for the treatment of cryopyrin-associated periodic syndrome ... Iterative Protein Redesign and Optimization (IPRO) redesigns proteins to increase or give specificity to native or novel substrates and cofactors ...
Famous quotes containing the words engineering and/or protein:
“Mining today is an affair of mathematics, of finance, of the latest in engineering skill. Cautious men behind polished desks in San Francisco figure out in advance the amount of metal to a cubic yard, the number of yards washed a day, the cost of each operation. They have no need of grubstakes.”
—Merle Colby, U.S. public relief program (1935-1943)
“Firm-style bean curd insoles cushion feet, absorb perspiration and provide more protein than meat or fish innersoles of twice the weight. Tofu compresses with use, becoming more pungent and flavorful. May be removed when not in use to dry or marinate. Innersoles are ready to eat after 1,200 miles of wear. Each pair provides adult protein requirement for 2 meals. Insoles are sized large to allow for snacks. Recipe booklet included.”
—Alfred Gingold, U.S. humorist. Items From Our Catalogue, Tofu Innersoles, Avon Books (1982)