7.4 Protein Folding, Regulation, and Denaturation

Protein Folding

Protein folding is critical to its function. Scientists originally thought that the proteins themselves were responsible for the folding process. Only recently researchers discovered that often they receive assistance in the folding process from protein helpers, chaperonins, that associate with the target protein during the folding process. They act by preventing polypeptide aggregation that comprise the complete protein structure, and they disassociate from the protein once the target protein is folded.

A polypeptide before and after folding
Proteins must be folded into a specific shape in order to function. (Protein folding by DrKjaergaard is in the public domain).

Protein Regulation

Proteins can be regulated by molecules that bind to them, which change the protein’s three-dimensional shape. For example, many proteins are regulated by adding phosphate groups (phosphorylation) or removing phosphate groups (dephosphorylation).

Phosphorylation and dephosphorylation. At left is a molecular surface diagram of a globular protein. There is an arrow pointing to the right with the label phosphorylation. At right is the same protein with a line attaching it to a circle labeled Upper P. An arrow points from this figure back to the protein at left and is labeled dephosphorylation.
Many proteins are regulated by the addition or removal of a phosphate group. (Figure by Melissa Hardy is used under a Creative Commons Attribution-Noncommercial license. Created with BioRender.com).

Denaturation

Each protein has its own unique sequence and shape that chemical interactions hold together. Changes in temperature, pH, or exposure to chemicals, may change the protein structure. The protein loses its shape without losing its primary sequence in what scientists call denaturation. Denaturation is sometimes reversible, allowing the protein to refold and resume its function. Sometimes denaturation is irreversible, leading to loss of function. One example of irreversible protein denaturation is frying an egg. The albumin protein in the liquid egg white denatures when placed in a hot pan. Not all proteins denature at high temperatures. For instance, bacteria that survive in hot springs have proteins that function at temperatures close to boiling. The stomach is also very acidic, has a low pH, and denatures proteins as part of the digestion process; however, the stomach’s digestive enzymes retain their activity under these conditions.


Text adapted from OpenStax Biology 2e and used under a Creative Commons Attribution License 4.0.
Access for free at https://openstax.org/books/biology-2e/pages/1-introduction
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College Biology I Copyright © by Melissa Hardy is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License, except where otherwise noted.