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Crossing the bridge from nanotechnology to proteins

Posted on 12 May 2015

A University of York scientist has supplied a key theoretical framework that has helped colleagues in Japan to provide new insights into a force that makes proteins fold.

Dr Seishi Shimizu, of the York Structural Biology Laboratory in the University’s Department of Chemistry, used chemical thermodynamics as a theoretical basis for the analysis of experimental data to reveal that salt bridges are strengthened significantly  near hydrophobic surfaces.

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