Stabilizing and Destabilizing Effects of Phenylalanine → F5-Phenylalanine Mutations on the Folding of a Small Protein.

The article focuses on the stabilization and destabilization effects of Phenylalanines with regards to the folding patterns of small proteins. The stabilization is attributed to the increased hydrophobicity of flurocarbons and its interaction with hydrocarbons. Destabilization effects reflect with repulsions arising from the increased in side chain volume and conformational rearrangements. Fluoroaryl side chains can stabilize but it is not an effect of Phenylalanine mutations.