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Dynamical Effects in Protein Electrochemistry.

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Electron transfer rates between electrodes and proteins show two regimes. New research reveals protein oscillations explain friction-controlled electron transfer, reconciling experimental data with theory.

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Area of Science:

  • Biophysics
  • Electrochemistry
  • Physical Chemistry

Background:

  • Electron transfer from electrodes to immobilized proteins exhibits distance-dependent and distance-independent regimes.
  • The distance-independent regime is attributed to friction-controlled electron transfer, but existing theories struggle to match experimental relaxation times.

Purpose of the Study:

  • To resolve the discrepancy between experimental observations and theoretical expectations for friction-controlled electron transfer rates.
  • To develop a new model that incorporates protein dynamics to accurately describe experimental data.

Main Methods:

  • Electrochemical measurements of electron transfer rates at varying protein immobilization distances.
  • Theoretical modeling incorporating protein low-frequency oscillations and translational motions.
  • Analysis of rate constants in relation to electrode-protein distance and medium relaxation times.

Main Results:

  • A new model including protein oscillations in a harmonic potential successfully explains experimental electron transfer rates.
  • Protein translational motions introduce a new timescale affecting the pre-exponential factor of the rate constant.
  • The model extends the understanding of friction-controlled kinetics and predicts a significant temperature dependence for the enthalpy of activation.

Conclusions:

  • Protein low-frequency oscillations are crucial for understanding friction-controlled electron transfer.
  • The developed model reconciles experimental findings with theoretical predictions, improving the accuracy of electron transfer rate calculations.
  • This work highlights the importance of considering protein dynamics in electrochemical systems and predicts novel thermodynamic properties.