Inside of the burst-phase intermediate of a protein folding. Hydration of hydrophobic groups.

Biophys Chem

Institute of Protein Research, Russian Academy of Sciences, Pushchino, Moscow Region, Russia. Electronic address:

Published: September 2024

The thermal effect of the formation of the "burst-phase" folding intermediate has been studied using a titration calorimeter. It is shown that, unlike the total thermal effect of native structure formation, it can be both positive and negative depending on the temperature. The reasons for this paradoxical behavior are analyzed. A conclusion is drawn about the leading role of dehydration of non-polar groups in the first stage of folding.

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http://dx.doi.org/10.1016/j.bpc.2024.107268DOI Listing

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