Surface Attachment Enhances the Thermodynamic Stability of Protein L

Despite the importance of protein‐surface interactions in both biology and biotechnology, our understanding of their origins is limited due to a paucity of experimental studies of the thermodynamics behind such interactions. In response we have characterized the extent to which interaction with a chemically well‐defined macroscopic surface alters the stability of protein L. To do so, we site‐specifically attached a redox‐reporter‐modified protein variant to a hydroxyl‐terminated monolayer on a gold surface and then used electrochemistry to monitor its guanidine denaturation and determine its folding free energy. Comparison with the free energy seen in solution indicates that interaction with this surface stabilizes the protein by 6 kJ·mol‐¹, a value in good agreement with theoretical estimates of the entropic consequences of surface‐induced excluded volume effects, suggesting that chemically specific interactions with this surface (e.g., electrostatics) are limited in magnitude.

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