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Cited by 194

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What makes a protein a protein? Hydrophobic core designs that specify stability and structural properties

Open access
Munson, Mary, Balasubramanian, Suganthi, Fleming, Karen G., Nagi, Athena D., O'Brien, Ronan, Sturtevant, Julian M., Regan, Lynne·1996·Protein Science

Abstract

Here we describe how the systematic redesign of a protein's hydrophobic core alters its structure and stability. We have repacked the hydrophobic core of the four‐helix‐bundle protein, Rop, with altered packing patterns and various side chain shapes and sizes. Several designs reproduce the structure and native‐like properties of the wild‐type, while increasing the thermal stability. Other designs, either with similar sizes but different shapes, or with decreased sizes of the packing residues, destabilize the protein. Finally, overpacking the core with larger side chains causes a loss of native‐like structure. These results allow us to further define the roles of tight residue packing and the burial of hydrophobic surface area in the construction of native‐like proteins.

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Metadata

Authors
Munson, M., Balasubramanian, S., Fleming, K. G., Nagi, A. D., O'Brien, R., Sturtevant, J. M., & Regan, L.
Venue
Protein Science
Publisher
Wiley
Published
1996-08
Volume
5
Issue
8
Pages
1584-1593
ISSN
  • 0961-8368 (ISSN-L)
  • 1469-896X
OpenAlex
W2165740393
Cited by
194
References
1
FWCI
5.07
Type
journal article
Language
en
Open access
bronze

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CoChat. (2026). Citation check: What makes a protein a protein? Hydrophobic core designs that specify stability and structural properties. https://app.cochat.ai/papers/10.1002/pro.5560050813
The paper
Munson, M., Balasubramanian, S., Fleming, K. G., Nagi, A. D., O'Brien, R., Sturtevant, J. M., & Regan, L. (1996). What makes a protein a protein? Hydrophobic core designs that specify stability and structural properties. Protein Science. https://doi.org/10.1002/pro.5560050813

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

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