Interrelationships among the coupling between the amide I vibrations of peptide groups, the wavenumber A-E 1 di β erence of the amide I mode and the conformation of helical polypeptide chains were examined theoretically. Ab initio molecular orbital (MO) calculations were performed for a glycine dipep
A data mining and ab initio study of the interaction between the aromatic and backbone amide groups in proteins
β Scribed by Guilin Duan; Vedene H. Smith Jr.; Donald F. Weaver
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 289 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0020-7608
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## Abstract Astringency is one of the major organoleptic properties of food and beverages that are made from plants, such as tea, chocolate, beer, or red wine. This sensation is thought to be due to interactions between tannins and salivary prolineβrich proteins, which are natively unfolded protein