The contribution of electrostatic interactions to the collapse of oligoglycine in water

D. Karandur, Bernard Pettitt

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Protein solubility and conformational stability are a result of a balance of interactions both within a protein and between protein and solvent. The electrostatic solvation free energy of oligoglycines, models for the peptide backbone, becomes more favorable with an increasing length, yet longer peptides collapse due to the formation of favorable intra peptide interactions between CO dipoles, in some cases without hydrogen bonds. The strongly repulsive solvent cavity formation is balanced by van der Waals attractions and electrostatic contributions. In order to investigate the competition between solvent exclusion and charge interactions we simulate the collapse of a long oligoglycine comprised of 15 residues while scaling the charges on the peptide from zero to fully charged. We examine the effect this has on the conformational properties of the peptide. We also describe the approximate thermodynamic changes that occur during the scaling both in terms of intra peptide potentials and peptide-water potentials, and estimate the electrostatic solvation free energy of the system.

Original languageEnglish (US)
Article number23802
JournalCondensed Matter Physics
Volume19
Issue number2
DOIs
StatePublished - 2016

Fingerprint

peptides
electrostatics
water
interactions
proteins
solvation
free energy
scaling
exclusion
attraction
solubility
hydrogen bonds
dipoles
thermodynamics
cavities
estimates

Keywords

  • Hydration free energy
  • Oligoglycine collapse

ASJC Scopus subject areas

  • Physics and Astronomy (miscellaneous)
  • Condensed Matter Physics

Cite this

The contribution of electrostatic interactions to the collapse of oligoglycine in water. / Karandur, D.; Pettitt, Bernard.

In: Condensed Matter Physics, Vol. 19, No. 2, 23802, 2016.

Research output: Contribution to journalArticle

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