
198 Biophysics DemystifieD
Protein Folding
When a protein is folded into its correct shape, it is said to be in its native state.
The native state can include one or a small number of conformations that are
involved in the natural functioning of the protein. When a protein is unfolded,
so that it is no longer in its native state, we say that it is denatured.
Experimentally, we can expose proteins to denaturing agents, such as heat,
changes in pH, or exposure to certain chemicals. Denaturing agents destabilize the
protein’s higher-order structure (i.e., quaternary, tertiary, and/or secondary struc-
ture) causing the polypeptide chain to unfold. Frying an egg makes the clear part
of the egg become hard and white, because the protein in the egg white, albumen,
becomes denatured. Frying an egg is irreversible, because the peptide chains from
neighboring albumen molecules become entangled in one another. However,
under carefully controlled experimental conditions, it is possible to avoid entangl-
ing of the denatured chains (e.g., by keeping the protein concentration low and
using a gentle chemical denaturing agent). In such a case denaturing is reversible.
We can remove the denaturing agent and allow the protein to fold back into its
native state. In this way we can experimentally reproduce the folding and unfold-
ing of a protein in order to study the physics of protein folding.
Protein folding is, for the most part, an example of self-assembly. Self assembly
means that the forces driving the molecules to assemble in the appropriate con-
figuration or quaternary structure are inherent in the molecules themselves, and in
their interactions with solvent molecules (such as water and small ions in solution).
Only molecules that are part of the final structure are involved. Solvent molecules
such as water and small ions in solution are part of the final structure in that they
remain associated with the folded protein (or other self-assembled structure) form-
ing hydrogen bonds and other interactions that contribute to stabilizing the
structure.
Not all protein folding is self-assembly. Many proteins do require assistance
from other molecules, called folding moderators or chaperones, in order to achieve
their native state. In some cases the folding moderators (often proteins them-
selves) catalyze a step in the folding process that would otherwise occur very
slowly. In other cases a folding moderator may temporarily bind to the peptide
chain and bring certain parts of the molecule closer together or may provide a
sequestered environment that fosters the protein’s native state.
Proteins are polymers of amino acids. There are 20 major amino acids com-
monly found in proteins. Other amino acids are also found in proteins (many of
which are slight variations of the major 20), but these 20 are by far the most
common. Table 9-1 lists the 20 major amino acids and some of their properties.