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The society organizes an annual symposium which hosts hundreds of participants from all over the world, features research presentations by leaders from the diverse fields involved in protein science, a graduate student poster competition, networking opportunities, free undergraduate registration, educational workshops, and the annual presentation of the Protein Society's Awards.
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Mei Hong. Mei Hong (born 1970) is a Chinese-American biophysical chemist and professor of chemistry at the Massachusetts Institute of Technology. [1] She is known for her creative development and application of solid-state nuclear magnetic resonance (ssNMR) spectroscopy to elucidate the structures and mechanisms of membrane proteins, plant cell walls, and amyloid proteins.
Protein Science is a peer-reviewed scientific journal covering research on the structure, function, and biochemical significance of proteins, their role in molecular and cell biology, genetics, and evolution, and their regulation and mechanisms of action. It is published by Wiley-Blackwell on behalf of The Protein Society.
She created a hydrophobicity scale to describe protein side-chains. [4] Fleming performed some of the first measurements of the thermodynamics of protein folding. [5] [6] She developed a theoretical framework to describe the association of helices. [7] In 2010 Fleming served as president of the Gibbs Society of Biological Thermodynamics. [8]
In rational protein design, a scientist uses detailed knowledge of the structure and function of a protein to make desired changes. In general, this has the advantage of being inexpensive and technically easy, since site-directed mutagenesis methods are well-developed.
Protein design is the rational design of new protein molecules to design novel activity, behavior, or purpose, and to advance basic understanding of protein function. [1] Proteins can be designed from scratch (de novo design) or by making calculated variants of a known protein structure and its sequence (termed protein redesign).