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The preferences of orientations between the Pairs of amino acids

机译:氨基酸对之间的方向偏好

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摘要

In this work,we make an investigation on the preferences of orientations between amino acids using the orientation defined based on the local geometry of the amino acids concerned.It is found that there are common preferences of orientations (70°,30°,140°) and (110°,340°,100°) for various pairs of amino acids.Different side chains may strengthen or weaken the common preferences,which is related to the effect of packing.Some amino acids having specific local flexibility may possess some preferences of orientations besides the common ones,such as (10°,280°,210°) .Another analysis on the pairs of the amino acids with different secondary-structure preferences shows that the directional interaction may affect the distribution of orientation more effectively than the packing or local flexibility.All these results provide us some insight of the organization of amino acids in protein,and their relation with some related interactions.
机译:在这项工作中,我们使用基于相关氨基酸的局部几何结构定义的方向对氨基酸之间的方向偏好进行了研究。发现存在常见的方向偏好(70°,30°,140° )和(110°,340°,100°)表示各种氨基酸对。不同的侧链可能会增强或减弱共同的偏好,这与堆积效应有关。某些具有特定局部柔韧性的氨基酸可能具有某些偏好除了常见的取向(如(10°,280°,210°))外,对具有不同二级结构偏好的氨基酸对的另一分析表明,方向性相互作用可能比对位更有效地影响取向的分布。包装或局部柔韧性。所有这些结果为我们提供了蛋白质中氨基酸组成及其与某些相关相互作用的关系的一些见识。

著录项

  • 来源
    《中国物理:英文版》 |2007年第3期|868-875|共8页
  • 作者

    Chen Ying; Wang Jun; Wang Wei;

  • 作者单位

    National Laboratory of Solid State Microstructure,Department of Physics,and Institute of Biophysics,Nanjing University,Nanjing 210093,China;

    National Laboratory of Solid State Microstructure,Department of Physics,and Institute of Biophysics,Nanjing University,Nanjing 210093,China;

    National Laboratory of Solid State Microstructure,Department of Physics,and Institute of Biophysics,Nanjing University,Nanjing 210093,China;

  • 收录信息 中国科学引文数据库(CSCD);中国科技论文与引文数据库(CSTPCD);
  • 原文格式 PDF
  • 正文语种 chi
  • 中图分类 物理学;
  • 关键词

    native structure of protein; preferences of orientation; preferences of secondary structures;

    机译:蛋白质的天然结构;方向的偏好;二级结构的偏好;
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