How does a biopolymer (protein) fold into a unique 3D structure?

Abstract

The current state of the problem of folding proteins and other biopolymers is discussed. The concept of a multidimensional potential energy surface and a free energy surface for linear polymers is detailed, taking into account the topology of the configuration space and the presence of symmetry elements with respect to the permutation of identical monomer units. The presence of kinematic bonds for conformational movements in a viscous medium leads to a tendency to form helical structures of linear polymers. The dynamic effects of viscosity also lead to an almost uniform distribution of energy dissipation rates over the chain nodes. The combination of potential energy surface topography and viscosity effects provides a physical basis for the development of the theory of folding in the direction of interpreting various experimental observations and elucidating the principles for the formation of an amino acid code for 3D protein structures. The relationship between the denaturation temperature of the folded state of the biopolymer and the energy of non-valent interactions between monomers in the chain is analyzed.