Hi Kavya, 

For the purpose (at least) of specificity in their interactions, biological 
macromolecules differ significantly from uniform (perhaps, synthetic) 
materials. 
By and large, their surface(s) are not flat, but rather intricate (to the point 
that they have been described as fractal). 
Second point: In aqueous solutions, hydrophobic surfaces are "masqued" by 
clathrates (icy water molecules; see e.g. Martha Teeeter's work on crambin), so 
that hydrophobic interaction requires an energetically costly desolvation 
penalty before they can interact (see, e.g.,detailed mechanistics of "salting 
out" and/or hydrophobic interaction chromatography). 
Finally, based on both experimental and theoretical data, the very elegant work 
of Barry Honig (available online, cost-free: 
http://www.upch.edu.pe/facien/fc/dbmbqf/zimic/cursos/modelamiento%202005/articulos/7%20Interacciones%20de%20Van%20der%20Waals/Aromatic-aromatic%20interactions%20and%20protein%20stability.%20Invest.pdf)
 clearly shows that are two distinct, energetically shared, contributions in 
the hydrophobic "interactions" of biological molecules: (1) genuine 
"hydrophobic effect" and (2) van der Waals contributions, roughly 50% each, 
plus a "short distance" desolvation penalty. 
Therefore, as done in several earlier studies, I suggest that hydrophobic 
interactions, in biological molecules that bear both polar and non polar 
accessible surfaces, are rather of the short-range type, unlike uniform 
materials and/or industry-synthesized organic molecules. 

Best regards, 

Nadir Mrabet 

Pr. Nadir T. Mrabet 
Structural & Molecular Biochemistry 
N-gere - INSERM U-954 
University of Lorraine, Nancy 
School of Sciences and Technologies 
& School of Medicine 
9, Avenue de la Foret de Haye, BP 184 
54505 Vandoeuvre-les-Nancy Cedex 
France 
Phone: +33 (0)3.83.68.32.73 
Fax: +33 (0)3.83.68.32.79 
E-mail: Nadir.Mrabet <at> univ-lorraine.fr 

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----- Mail original -----


Dear users, 

Sorry for an off-topic question. 
What is the limits for hydrophobic 
interactions in protein? 

Some prefer 5Ang some prefer upto 8Ang. 
Any reference or suggestions are welcome. 

Thanking you 
Regards 
Kavya 


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