𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Characterization and Comparison of Protein Structures. Part I-Characterization

✍ Scribed by V.R. Chechetkin; V.V. Lobzin


Book ID
102610388
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
310 KB
Volume
198
Category
Article
ISSN
0022-5193

No coin nor oath required. For personal study only.

✦ Synopsis


The quantitative criteria characterizing the regularity of C a -backbones in the protein structures are presented. A technique is based on the Fourier remapping of the Cartesian coordinates for the C a -chain. The Fourier spectra identify the hidden periodicities and symmetries in protein structures, while the integral regularity is assessed via the spectral structural entropies. The formal unification of digitizing and the similarities in statistics for the random counterparts allow study of the direct correlations between the distribution of physico-chemical characteristics along the amino acid sequence and the spatial conformation of the polypeptide chain. The significant correlations are found for both hydrophobicity and side-chain volumes, though, as expected, the effects for hydrophobicity turn out essentially stronger. A scheme is illustrated by the set of 120 protein structures comprising the representatives from the main superfamilies and superfolds.


πŸ“œ SIMILAR VOLUMES


Characterization and Comparison of Prote
✍ V.R. Chechetkin; V.V. Lobzin πŸ“‚ Article πŸ“… 1999 πŸ› Elsevier Science 🌐 English βš– 254 KB

The Fourier methods are applied to the pairwise comparison of C a -backbones in protein structures. The technique allows to assess both the general similarity and the main origins of resemblance (coincident periodicities, similarity of fragments, or large-scale semblance of folding). The analogous m

Production, characterization and applica
✍ MΓ©ndez, A. ;Schultz, M. ;Muschiolik, G. ;Proll, J. ;Schmandke, H. πŸ“‚ Article πŸ“… 1982 πŸ› John Wiley and Sons 🌐 English βš– 488 KB πŸ‘ 1 views

## Abstract The functional and nutritional characterization of two isolates elaborated through cleaning‐extraction processes, as well as that of a third isolate obtained by means of a chemical modification (alkaline heat treatment) from one of the former, was carried out. The first two isolates exh