A Model for the Thermodynamics of Globular Proteins
arXiv:cond-mat/9905357 · doi:10.1016/S0378-4371(99)00131-4
Abstract
Comments: 6 pages RevTeX, 6 Postscript figures. We review a statistical mechanics treatment of the stability of globular proteins based on a simple model Hamiltonian taking into account protein self interactions and protein-water interactions. The model contains both hot and cold folding transitions. In addition it predicts a critical point at a given temperature and chemical potential of the surrounding water. The universality class of this critical point is new.