Finkelstein A V, Shakhnovich E I
Biopolymers. 1989 Oct;28(10):1681-94. doi: 10.1002/bip.360281004.
The thermodynamically stable states of denatured protein in solution are investigated. These states are distinguished from the native state by the absence of tight packing of side chains while the compactness of denatured protein may vary within a wide region. The following regimes are outlined: 1. the "wet" molten globule, i.e., the compact state with pores occupied by solvent; 2. the swollen globule ("wet," of course); and 3. the coil. The "dry" molten globule, when solvent does not penetrate inside the protein, is excluded for all experimental conditions. All the transitions within the denatured globule state are gradual while the denatured globule-coil phase transition is a second order one. The conditions of protein denaturation as well as conditions of transitions and crossovers within the denatured state are outlined.
对溶液中变性蛋白质的热力学稳定状态进行了研究。这些状态与天然状态的区别在于侧链没有紧密堆积,而变性蛋白质的紧密程度可能在很宽的范围内变化。概述了以下几种状态:1. “湿”态熔球,即溶剂占据孔隙的紧密状态;2. 肿胀球(当然也是“湿”的);3. 卷曲态。在所有实验条件下,排除了溶剂不渗透到蛋白质内部的“干”态熔球。变性球态内的所有转变都是渐进的,而变性球-卷曲相转变是二级转变。概述了蛋白质变性的条件以及变性状态内转变和交叉的条件。