Thermodynamically Important Contacts in Folding of Model Proteins

Details Thermodynamically Important Contacts in Folding of Model Proteins Thermodynamically Important Contacts in Folding of Model Proteins

2000-12-15

arxiv.org/abs/cond-mat/0012288v1

Physics

Condensed Matter

Statistical Mechanics

5 pages, 5 figures; to be published in PRE

Scientific paper

10.1103/PhysRevE.63.032901

We introduce a quantity, the entropic susceptibility, that measures the thermodynamic importance-for the folding transition-of the contacts between amino acids in model proteins. Using this quantity, we find that only one equilibrium run of a computer simulation of a model protein is sufficient to select a subset of contacts that give rise to the peak in the specific heat observed at the folding transition. To illustrate the method, we identify thermodynamically important contacts in a model 46-mer. We show that only about 50% of all contacts present in the protein native state are responsible for the sharp peak in the specific heat at the folding transition temperature, while the remaining 50% of contacts do not affect the specific heat.

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