IMS-MS as a Means of Revealing New States During the Melting of Proteins

Wednesday, 12 April 2017 - 4:10pm - 5:30pm
LD 010

One of the most challenging problems in biochemistry involves understanding how proteins fold.  After more than 50 years of work, experimental characterization of protein folding usually leads to results which are described as a cooperative, two phase, transition between the folded and unfolded states – i.e., the protein appears to melt. Here we present new data from an IMS-MS analysis of simple proteins that are electrosprayed from a temperature controlled source. The results suggest that the cooperative two state behavior involves other states that are captured in the IMS-MS analysis.  In some examples, we find evidence for at least 10 structures that arise at slightly different transition temperatures.  The ability to experimentally capture information about new states that are involved in folding and unfolding events may help guide theoretical efforts to model folding processes.