Secondary Structure of a protein is a parameter of its compactness. For example, if by any perturbation, helicity decreases, size (volume) of the protein increases. Except secondary structure, there will be many other things like void space, surface roughness, and so on.
My question is that how much effect secondary structure have on its total volume? I somewhere listen that secondary structure only have about 10% effect on the molecular volume. Is it true? How?
Generally globular proteins have a specific volume between 0.7-0.5 ml/g. However, if one calculate (using mass and hydrodynamic radius) for a specific protein, it comes that 1 gm of the protein should acquire 6-7 ml. 'Does it have any connection with the secondary structural content and total volume?
Please see the below links:
http://www.csb.yale.edu/people/core/pjf/fleming_jmb.pdf
https://pdf.sciencedirectassets.com/271289/1-s2.0-S0079610700X00879/1-s2.0-0079610772900053/main.pdf?X-Amz-Security-Token=IQoJb3JpZ2luX2VjEJv%2F%2F%2F%2F%2F%2F%2F%2F%2F%2FwEaCXVzLWVhc3QtMSJHMEUCIApvqD2FOd4KBVgH0ojJbex%2F77jkSlqlDJ9bIvsuPUGIAiEA0wwW6ttZPKPQFVacVc4ssP0WjeTCHB8u3XjCNH2JC7IqgwQIxP%2F%2F%2F%2F%2F%2F%2F%2F%2F%2FARAEGgwwNTkwMDM1NDY4NjUiDFKepCyIQ2AWTbphLCrXA9qNmcLQfDQ4U9xkKo7OPvg7u%2Bmkh3qrMyQtbAE246T3ZY4dw6lDeU9zJI2v1094QSxGuGsde1IrGNhVQfHl75sBqidlXWwN2Nsry%2F9lN5QvOr7IRBNck0eEg6BYJIB7Z5%2BpW22G8rmEXfKPYrAEa3FKCr5yMLU1kBOSgaRGU5bs7AU1YdCVVum%2BmQRyCfod3t8r5TrPFmPs%2FE8FB4lM8KwBP51kRpQAaM1r06OaTl6R0XS6%2FzWazlrBGhDC%2Fnqv99GF6l47p7d6T%2Brb3cObfinVjHSyKpQOwyuspVsq4%2BabAckVGd26UMqFwaqtlZu59aco5TklZEl%2FU4W7CsyT2wfPGfSc2A%2BYkRuz8iLorDFd5Znt1k2hZaTxURPVnkTe%2BZX0xbAyCxYAD5%2FZGNQpJI8LCOMRb69TRzuDueg16Tp1OI6TTXyKEUcHFJCnIExZ7Se4AqWUs2XI13s3G0RYXdvSxuQU7RtjmzoxrWGqDQlP0RB2lJQmHzbN5rADXbcsRtxmprmPmwvELJPA9PYiXefrlvhBvYr704Xo84KDlDiBO3k57A5QJDygycx0NSXftJ0TclQSqYaZI6yt0KTijPn6xXhKoiCBg0r%2Bl9%2F%2BojGPDJFaE8ek6TDf18uPBjqlAbZHpdKacXs0L9BDVaBlOhHCgpgJxv6zsyFdG03a2sgwfRE86DJnOkGg%2FoNo7DL2dLr7bJQ39DhDWkTS9vwSLjROYQCduZhLHjQodOXYE01iATu1aZdQTQyZaxa0sRg5dqHnXjtU4Md6PF0ObGm4iLtVMiT08Q0eYIA55opFSZyIEM8tVT3RK9TWN9hi3z8F%2BjYr90U3lkOUkZ%2FF0exVGHPUO2qdjw%3D%3D&X-Amz-Algorithm=AWS4-HMAC-SHA256&X-Amz-Date=20220127T191704Z&X-Amz-SignedHeaders=host&X-Amz-Expires=300&X-Amz-Credential=ASIAQ3PHCVTY6NCDKHOC%2F20220127%2Fus-east-1%2Fs3%2Faws4_request&X-Amz-Signature=fd30d8c5620d7db4415dc61d93a1aea02a077f32606e52b7e17de0758b538bde&hash=f39b5dd294b724a928c70a5382fd8836eba42581821e3f0a8bdbec9ac06fea3d&host=68042c943591013ac2b2430a89b270f6af2c76d8dfd086a07176afe7c76c2c61&pii=0079610772900053&tid=spdf-2cb6be6f-4448-4729-9f51-1154ce7f30e5&sid=20d476a112508344df598108cf717176b5efgxrqb&type=client
Please see the below links:
Molecular volumes and structural chemistry
- Recueil des Travaux Chimiques des Pays-Bas 75(2):193 - 208
- DOI:10.1002/recl.19560750208
Chemical composition, volume, and specific volume of superheated steam and conventional oven baked bread
Computation of Molecular Volume, Journal of the American Chemical Society 107(5), DOI:10.1021/ja00291a006.
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