Question

What factors determine how a protein folds into its characteristic conformation?

Short answer

The factors determining how a protein folds into its characteristic conformation include the sequence of amino acids, interaction between the amino acids (like hydrogen bonds, ionic interactions, Van der Waals forces, and hydrophobic packing), and the environment of the protein such as pH and temperature.

Step-by-step solution

Define Protein Folding

Protein folding is the process by which a protein structure assumes its functional shape or conformation. It is the physical process by which a polypeptide folds into its characteristic and functional three-dimensional structure from a random coil.

Address the Main Factors

The major factors that determine how a protein folds into its characteristic conformation are the sequence of amino acids, the interactions between these amino acids, which include hydrogen bonds, ionic interactions, Van der Waals forces and hydrophobic packing, and the influence of the protein's environment such as its pH and temperature.

Explain the Role of the Amino Acid Sequence

The sequence of amino acids, determined by the genetic information, establishes the primary structure of the protein. The linear sequence of amino acids drives the folding and refolding of segments of the protein chain into a variety of secondary structures like alpha helix and beta sheets.

Discuss the Role of Interactions between Amino Acids

The hydrogen bonds stabilize the secondary structures while the hydrophobic interactions, ionic interactions and Van der Waals forces help in stabilizing the three-dimensional structure. Additionally, the hydrophobic interactions are the driving forces behind protein folding, causing the protein to fold in a way that hides hydrophobic residues in the core away from water.

Discuss Environmental Influence

Lastly, the protein's environment such as its pH and temperature affect the protein folding process. Changes in pH may disrupt hydrogen and ionic bonds causing changes in protein shape. Changes in temperature could lead to denaturation of the protein.