Perfect temperature for protein structure prediction and folding

We have investigated the influence of the “noise” of inevitable errors in energetic parameters on‐protein structure prediction. Because of this noise, only a part of all the interactions operating in a protein chain can be taken into account, and therefore a search for the energy minimum becomes inadequate for protein structure prediction. One can rather rely on statistical mechanics: a calculation carried out at a temperature T * somewhat below that of protein melting gives the best possible, though always approximate prediction. The early stages of protein folding also “take into account” only a part of all the interactions; consequently, the same temperature T * is favorable for the self‐organization of native‐like intermediates in protein folding. © 1995 Wiley‐Liss, Inc.