Related Experiment Video
Updated: May 14, 2026

16:24
Controlling the Size, Shape and Stability of Supramolecular Polymers in Water
Published on: August 2, 2012
Modeling hydration water and its role in polymer folding
1Istituto Nazionale per la Fisica della Materia (INFM) and Dipartimento di Fisica, Politecnico di Torino, Corso Duca degli Abruzzi 24, I-10129 Torino, Italy.
Journal of Biological Physics
|January 25, 2013
Summary
The hydrophobic effect, crucial for protein folding, arises from water's reduced configurations around non-polar molecules. This model explains protein collapse transitions and can model aromatic and polar solvation.
Area of Science:
- Chemical Physics
- Physical Chemistry
- Biophysics
Background:
- The hydrophobic effect is a primary driver of protein folding into native states.
- The underlying physics of the hydrophobic effect remains incompletely understood.
- Understanding solvation forces is key to molecular behavior in aqueous environments.
Purpose of the Study:
- To develop an exactly solvable model for the solvation of non-polar molecules in water.
- To elucidate the physical mechanisms driving hydrophobic behavior.
- To investigate protein-like collapse transitions in polymers and adapt the model for diverse molecules.
Main Methods:
- Introduction of an exactly solvable statistical mechanics model for solvation.
- Analysis of the effect of solute presence on water molecule configurations.
- Application of the model to a non-polar homopolymer in aqueous solution.
- Adaptation of the model for aromatic and polar molecule solvation.
Main Results:
- The model demonstrates that reduced water configurations suffice to induce hydrophobic behavior.
- Clear evidence of both 'cold' and 'warm' collapse transitions was observed in the homopolymer model.
- These transitions mimic collapse phenomena seen in proteins.
- The model framework was successfully adapted for aromatic and polar solvation.
Conclusions:
- The reduced configurational entropy of water molecules is a sufficient explanation for the hydrophobic effect.
- The developed model provides a quantitative framework for understanding hydrophobic interactions and polymer collapse.
- The model's adaptability suggests broad applicability in studying molecular solvation in water.
Related Concept Videos
Protein Folding
Overview
Protein Folding
Proteins are chains of amino acids linked together by peptide bonds. Upon synthesis, a protein folds into a three-dimensional conformation, critical to its biological function. Interactions between its constituent amino acids guide protein folding, and hence the protein structure is primarily dependent on its amino acid sequence.
Protein Structure Is Critical to Its Biological Function
Proteins perform a wide range of biological functions such as catalyzing chemical reactions, providing...
Protein Structure Is Critical to Its Biological Function
Proteins perform a wide range of biological functions such as catalyzing chemical reactions, providing...
Protein Folding
Overview
Hydrolysis
Overview
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
Hydrolysis is a chemical reaction in which the addition of water breaks down a polymer into its simpler monomer units. For example, peptides break into amino acids, carbohydrates into simple sugars, and DNA into nucleotides. Enzymes often facilitate these processes.
Hydrolysis Reverses Dehydration Synthesis
Complex carbohydrates can be broken down by breaking the bonds between individual sugar units. The reaction breaks a glycosidic bond as water is added to the compound. The...
Molecular Chaperones and Protein Folding
The native conformation of a protein is formed by interactions between the side chains of its constituent amino acids. When the amino acids cannot form these interactions, the protein cannot fold by itself and needs chaperones. Notably, chaperones do not relay any additional information required for the folding of polypeptides; the native conformation of a protein is determined solely by its amino acid sequence. Chaperones catalyze protein folding without being a part of the folded protein.
The...
The...
Aldehydes and Ketones with Water: Hydrate Formation
An oxygen-based nucleophile, like water, can undergo addition reactions with aldehydes and ketones. The reaction leads to the formation of hydrates, also referred to as 1,1-diols or geminal diols.
The formation of hydrates is a reversible reaction. Hydrate formation is influenced by steric and electronic factors accompanying the alkyl substituents on the carbonyl group: The rate of hydrate formation increases with a decrease in the number of alkyl groups attached to the carbonyl carbon. Hence,...
The formation of hydrates is a reversible reaction. Hydrate formation is influenced by steric and electronic factors accompanying the alkyl substituents on the carbonyl group: The rate of hydrate formation increases with a decrease in the number of alkyl groups attached to the carbonyl carbon. Hence,...

