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Answer:
Dr.
Yuji Goto, who was actually studying protein folding, kindly answered this question.
A protein is like a string of amino acids. For example, egg albumin (also called ovalbumin), which is the main component in egg white, is a string of 386 amino acids. Protein strings are round in shape because of the force called “hydrophobic interaction.” This force is the same as the one that works when oil molecules floating on water gather together. Each protein has a different line-up of amino acids, causing a large variety of protein structures. And it is thought that the reaction (“having a round shape”) occurs naturally without energy being given from outside.
Origami is called “paper folding” in English. Similarly, it is called “protein folding” when a protein is lapped. Origami is folded by the human hand. On the other hand, a protein is folded by itself. Protein folding is similar to Origami, meaning that it is possible to produce a crane, turtle, horse, and whatever by changing the line of amino acids.
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Origami is folded by the human hand.
On the other hand, a protein is folded by itself.
Picture of Origami, from Orizuru
kobo, with permission
Picture of protein, from Dr.
Yuji Goto, with permission
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Protein origami is unstable, so it is easily loosened by heat, etc. For example, proteins in a raw egg are folded finely, but unfolded easily by adding heat. A boiled egg is the result of the unfolded strings being intertwined with one another. Since it is easy to digest (“cut with scissors”) an unfolded string, it is actually good for health that proteins are unstable. After a protein is digested by enzymes, it becomes small pieces of amino acids, which are used again for synthesizing proteins.
Protein origami is sometimes folded incorrectly. A protein that is supposed to be a crane infrequently becomes a lion for some reason. It has been recently found that such a failure of folding causes diseases. These types of diseases are called “folding diseases”, they include mad cow disease and Alzheimer’s disease.
Acknowledgement
Our thanks to Dr.Yuji
Goto
He is actually studying protein folding. There are detailed explanations about protein folding on his website.
This article is translated by Chemistryquestion.com from the original article in Chemistryquestion.jp. Please let us know if you find any errors.
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