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9780521128483

Elastomeric Proteins: Structures, Biomechanical Properties, and Biological Roles

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  • ISBN13:

    9780521128483

  • ISBN10:

    052112848X

  • Edition: 1st
  • Format: Paperback
  • Copyright: 2010-02-04
  • Publisher: Cambridge University Press

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Summary

This book was originally published in 2002. Elastic proteins occur in a wide range of biological systems where they have evolved to fulfil precise biological roles. The best known include proteins in vertebrate muscles and connective tissues, such as titin, elastin and fibrillin, and spider silks. However, other examples include byssus and abductin from bivalve molluscs, resilin from arthropods and gluten from wheat. Interest in elastomeric proteins has been high for several reasons. Firstly, their biological and medical significance, particularly in human disease. Secondly, the unusual properties of proteins such as spider silks provide opportunities to develop materials. Thirdly, the development of scanning probe microscopy makes it possible to study structures and biomechanical properties of these proteins at the single molecule level. This book will be of value to anyone with an interest in the various aspects of elastomeric proteins.

Table of Contents

The biology of elastic tissues
Elastic proteins: biological roles and mechanical properties
Elastin: a representative ideal protein elastomer
Elastin as a self-organising biomaterial
Fibrillin: from microfibril assembly to biomechanical function
Biology of spider silks
Sequences, structures and properties of spider silks
Structure and function of resilin
A marine bioelastomer: mussel byssus
Gluten, the elastomeric protein of wheat seeds
Spectrin elasticity in red bllod cells
Viscoelastic properties of collagen
Role of titin in vertebrate striated muscle
Biological liquid crystal elastomers
Restraining cross-links in elastomeric proteins
Comparative structures and properties of elastic proteins
Mechanical applications of elastic proteins
Table of Contents provided by Publisher. All Rights Reserved.

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