A model for the thermodynamics of globular proteins

We review a statistical mechanics treatment of the stability of globular pr oteins based on a simple model Hamiltonian taking into account protein self -interactions and protein-water interactions. The model contains both hot a nd cold folding transitions. In addition it predicts a critical point at a given temperature and chemical potential of the sur rounding water. The uni versality class of this critical point is new. (C) 1999 Published by Elsevi er Science B.V. All rights reserved.