Faster protein folding achieved through nanosecond pressure jump

		IMAGE: Martin Gruebele, the James R. Eiszner Professor of Chemistry at the University of Illinois and corresponding author of the paper, says that prodding proteins to fold by suddenly removing high... Click here for more information.

CHAMPAIGN, Ill. – A new method to induce protein folding by taking the pressure off of proteins is up to 100 times faster than previous methods, and could help guide more accurate computer simulations for how complex proteins fold, according to research by a team of University of Illinois scientists accepted for publication in the journal Nature Methods and posted on the journal's Web site May 31.