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Molten globule-like transition state of protein barnase measured with calorimetric force spectroscopy

Understanding how proteins fold into their native structure is a fundamental problem in biophysics, crucial for protein design. It has been hypothesized that the formation of a molten globule intermediate precedes folding to the native conformation of globular proteins; however, its thermodynamic properties are poorly known. We perform single-molecule pulling experiments of protein barnase in the range of 7$^\circ$C to 37$^\circ$C using a temperature-jump optical trap. We derive the folding free energy, entropy and enthalpy, and heat capacity change ($ΔC_p = 1050\pm50$ cal/mol$\cdot$K) at low ionic strength conditions. From the measured unfolding and folding kinetic rates, we also determine the thermodynamic properties of the transition state, finding a significant change in $ΔC_p$ ($\sim$ 90$\%$) between the unfolded and the transition states. In contrast, the major change in enthalpy ($\sim$ 80$\%$) occurs between the transition and native states. These results highlight a transition state of high energy and low configurational entropy structurally similar to the native state, in agreement with the molten globule hypothesis.