Internal friction in the ultrafast folding of the tryptophan cage

@inproceedings{Qiu2004InternalFI,
  title={Internal friction in the ultrafast folding of the tryptophan cage},
  author={Linlin Qiu and Stephen J. Hagen},
  year={2004}
}
Abstract Protein folding is a diffusional process, and the speed of folding is controlled by the frictional forces that act on the polypeptide chain. Several previous studies have suggested that the bulk viscosity of the solvent is the only important source of friction in folding reactions. By contrast, our studies of the folding dynamics of the Tryptophan Cage, a small, ultrafast-folding protein, show clear evidence for additional frictional forces that are independent of the solvent viscosity… CONTINUE READING

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  • Proceedings of the National Academy of Sciences of the United States of America
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