A protein is usually classified into one of the following five structural classes: α, β, α+ β, α/β,
and ζ (irregular). The structural class of a protein is correlated with its amino acid …

Publisher Summary This chapter describes the present state of the studies of the molten
globule state and its role in protein folding and physiological processes. Recent data on the …

Background: Protein evolution gives rise to families of structurally related proteins, within
which sequence identities can be extremely low. As a result, structure-based classifications …

We present a prototype of a new structural classification of proteins, SCOP2 (http://scop2.
mrc-lmb. cam. ac. uk/), that we have developed recently. SCOP2 is a successor to the …

Small, monomeric proteins fold to thermodynamically stable structures, as judged by
reversibility offolding. Nevertheless, folding is very rapid in most cases (seconds or less) …

Publisher Summary The chapter discusses the protein stability with emphasis on compact
globular proteins representing a single cooperative system. All the small compact globular …

As the protein sequence and structure databases expand rapidly a better understanding of
the relationships between proteins is required. A classification is considered that extends the …

Typically, protein spatial structures are more conserved in evolution than amino acid
sequences. However, the recent explosion of sequence and structure information …

The current state of the problem of protein folding is reviewed with special attention to the
novel “molten globule” state of the protein molecule, intermediate between the native and …

The functional properties of food proteins affect behavior in food systems and influence the
quality attributes, structure, texture, mouth-feel, and flavor of the final product. These …