Contact: Phil Ciciora
pciciora@illinois.edu
217-333-2177
University of Illinois at Urbana-Champaign

Martin Gruebele, University of Illinois at Urbana-Champaign

Caption: 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 pressure (a technique also known as "pressure jumping") through electrical bursting makes for a "kindler, gentler way" of inducing proteins to fold.

Credit: L. Brian Stauffer

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Related news release: Faster protein folding achieved through nanosecond pressure jump