Correlation among hydrophobic aromatic and aliphatic residues in the six enzyme classes

摘要

Hydrophobic force as one of the fundamental forces contributes in folding of the primary sequence of amino acids into a functional three dimensional protein structure. Hydrophobic interactions of side-chains provide maximum stability to correctly folded proteins. Earlier, the authors identified the aromatic and aliphatic residues contributing maximum and minimum hydrophobicity in all the six enzyme classes. The present investigation examines the relative contributions towards hydrophobicity of the different hydrophobic amino acids in both aromatic and aliphatic categories. Notably in a sequence, inverse relationship between residues of similar hydrophobic strength both in aromatic and aliphatic categories seems to exist. This analysis is likely to provide insight for finer analysis of the enzyme molecule.