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Debenedetti's Work on Protein Denaturation Highlighted by Chemistry World

In the current issue of Chemistry World, published by the UK’s Royal Society of Chemistry, prizewinning science journalist Philip Ball writes about the phenomenon of protein unfolding—the prevention of which, in his words, would “keep the egg unscrambled”. The article includes extensive quotes from Chemical Engineering professor and SEAS Vice-Dean Pablo Debenedetti, describing a lattice model recently developed in his group that captures the destabilization of proteins by both temperature and pressure. 

For more details, see the full Ball article, and the Journal of Chemical Physics paper by Bryan Patel *08 and coworkers describing the lattice model.