Hydrophobic Interaction

The hydrophobic effect arises from the unfavorable interactions between water molecules and the nonpolar residues of a protein. When a hydrocarbon molecule is introduced into water, it induces changes in water structure, frequently decreasing its entropy. To minimize this unfavorable entropy change, the nonpolar molecules are forced to coalesce into dipoles or globules, reducing their surface of contact with water. As a result, the protein chain is forced to fold into a micellar structure with the hydrocarbon moiety on the inside of the globule and the polar groups on the outside. The removal of the nonpolar residues from contact with water makes a major contribution to the free energy of conformational stabilization. Thus, in this theory, the hydrophobic effect is purely the result of the phobia of water when contacting with hydrocarbons.

Berry Boosters

Berry Boosters

Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.

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