Cold and warm denaturation of proteins.
We introduce a simplified protein model where the water degrees of freedom appear explicitly (although in an extremely simplified fashion). Using thismodel we are able to recover both the warm and the cold protein denaturation within a single framework, while addressing important issues about the structure of model proteins.
INFM Sezione di Roma1 and Dipartimento di Fisica, Università `La Sapienza', P.le A. Moro 2, 00185 Roma, Italy.
G
G
Caldarelli
P
P
De Los Rios
Cold denaturation; hydrophobic forces; proteins