The hydrophobic effect

The hydrophobic effect is entropically driven - hydrophobic (non-polar) atoms like to pack away from the water solvent. Hydrophobic atoms exposed to solvent cause ordering of the surrounding solvent; this order is entropically unfavourable.

The practical effect of this in proteins is that hydrophobic sidechains (such as valine, leucine, isoleucine, etc.) tend to pack on the inside of a protein, while hydrophilic sidechains (such as glutamine, asparagine, serine, etc.) tend to be on the outside of a protein.


Practical work

View this structure (lysozyme, 7lyz) using RasMol. We will now colour all the hydrophilic residues in red and the hydrophobic residues in blue.

Rotate the structure and you should see that most of the red sidechains are on the outside of the structure with the blue sidechains on the inside.

You can now see the surface of the protein and you will see that, while there certainly are a number of exposed blue (hydrophobic) sidechains, most of the surface sidechains are red (hydrophilic).

You are now in slab mode - this allows you to slice the front of the molecule off.

You will see the front of the molecule gradually disappearing. When you get about half way through the protein, look at the colours. You should see quite clearly that the centre of the protein is mostly blue and the red sidechains are mostly on the outside.

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