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Modeling of the transition temperature for the helical denaturation of α‐keratin intermediate filaments
Author(s) -
Knopp Birgitta,
Jung Bernd,
Wortmann FranzJosef
Publication year - 1997
Publication title -
macromolecular theory and simulations
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.37
H-Index - 56
eISSN - 1521-3919
pISSN - 1022-1344
DOI - 10.1002/mats.1997.040060101
Subject(s) - molecular dynamics , chemistry , protein secondary structure , protein filament , denaturation (fissile materials) , crystallography , monomer , keratin , force field (fiction) , linker , molecule , thermodynamics , chemical physics , computational chemistry , polymer , organic chemistry , physics , biochemistry , medicine , pathology , quantum mechanics , computer science , nuclear chemistry , operating system
Abstract Simulations of the stability of the secondary and tertiary structure of the α‐keratin intermediate filament (IF) monomeric unit of wool are reported. Based on the assumed secondary structure three segments of the primary structure were selected: 1A, L12, and a part of 2B. Starting with an ideal α‐helical conformation for each IF‐segment, molecular dynamics simulations were carried out on the atomistic level at various temperatures in vaccum using the CFF91 force field. In either simulation the expected destabilization of the helical structure with increasing simulation temperature was observed. By use of different procedures of analysis, transition temperatures for the α‐helical denaturation were determined that are significantly higher for the supposedly α‐helical segments 1A and 2B than for the linker segment L12. The different stabilities of segments 1A and L12 were further verified through simulations in water environment that show the linker segment to be non‐helical at room temperature. The lower transition temperature of segment L12 confirms the expectation that its amino acid sequence leads to increased conformational flexibility. The mobility of the water molecules surrounding the IF‐segment is found to be significantly decreased by protein/water interactions.

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