关于蛋白质折叠的熵
On the entropy of protein folding.
作者信息
Makhatadze G I, Privalov P L
机构信息
Department of Biology and Biocalorimetry Center, Johns Hopkins University, Baltimore, Maryland 21218, USA.
出版信息
Protein Sci. 1996 Mar;5(3):507-10. doi: 10.1002/pro.5560050312.
Abstract
The failure to appreciate that the hydration of polar groups is a major contribution to the entropy of protein unfolding has led to considerable underestimates for the loss of configurational freedom when a protein chain folds.
摘要
未能认识到极性基团的水合作用对蛋白质展开熵有重大贡献，导致在蛋白质链折叠时对构型自由度损失的严重低估。
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