Protein Oligomerization

The chapter is a wide overview focused on protein oligomerization, a topic that definitely increased its importance in the last decades because of its connection to protein structure(s) and activity(ies). Protein oligomerization can occur naturally or can be induced artificially, either covalently or through different types of weak interactions. The main structural and functional features concerning these aspects are reported and discussed together with the aspects related to oligomers' stability and to the physiopathological consequences of protein oligomerization. Finally, some hints of possible industrial applications of protein oligomers are mentioned.