Summary
Protein folding is driven by the minimization of Gibbs free energy (ΔG), where the native state represents the global thermodynamic minimum. The primary driver is the hydrophobic effect, which increases solvent entropy by burying non-polar side chains away from water.
Key Points
- 1Native state is the global free energy minimum
- 2Hydrophobic effect is the primary driving force
- 3Folding follows a funnel-shaped energy landscape
- 4Proteins are marginally stable (ΔG ≈ -5 to -15 kcal/mol)
The folding of proteins from linear chains into functional three-dimensional structures is one of the most fundamental processes in biology, governed by the laws of thermodynamics.
The Thermodynamic Framework
Protein folding is driven by the minimization of Gibbs free energy (ΔG):
ΔG = ΔH - TΔS
The native state represents the global thermodynamic minimum in the protein's energy landscape. This process involves a delicate balance between:
- Enthalpy (ΔH): Contributions from hydrogen bonds, van der Waals forces, and electrostatic interactions
- Entropy (ΔS): Both conformational entropy of the protein and the entropy of the surrounding solvent
The Hydrophobic Effect
The primary driving force for protein folding is the hydrophobic effect:
2. Burying these residues in the protein core releases ordered water molecules
3. This increases solvent entropy, providing the major favorable free energy contribution
The hydrophobic effect is opposed by the loss of conformational entropy as the flexible polypeptide chain adopts a rigid, ordered structure.
Levinthal's Paradox
In 1969, Cyrus Levinthal noted that if a protein sampled all possible conformations randomly, folding would take longer than the age of the universe. Yet proteins fold in milliseconds to seconds. This Levinthal's Paradox demonstrates that folding cannot be a random search.
The Folding Funnel
The resolution to Levinthal's Paradox is the energy landscape or folding funnel model:
- Intermediate states (like the molten globule) represent partially folded structures
Marginal Stability
A key insight is that proteins are only marginally stable: