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The folding type of a protein is relevant to the amino acid composition
http://hdl.handle.net/2297/14560
http://hdl.handle.net/2297/145607b1cc862-fbd8-4e67-9fd8-213e411f8a5e
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
ME-PR-NAKASHIMA-H-153N.pdf (672.6 kB)
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| Item type | 学術雑誌論文 / Journal Article(1) | |||||
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| 公開日 | 2017-10-03 | |||||
| タイトル | ||||||
| タイトル | The folding type of a protein is relevant to the amino acid composition | |||||
| 言語 | ||||||
| 言語 | eng | |||||
| 資源タイプ | ||||||
| 資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
| 資源タイプ | journal article | |||||
| 著者 |
Nakashima, Hiroshi
× Nakashima, Hiroshi× Nishikawa, Ken× Ooi, Tatsuo |
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| 提供者所属 | ||||||
| 内容記述タイプ | Other | |||||
| 内容記述 | 金沢大学医薬保健研究域保健学系 | |||||
| 書誌情報 |
Journal of Biochemistry 巻 99, 号 1, p. 153-162, 発行日 1986-01-01 |
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| ISSN | ||||||
| 収録物識別子タイプ | ISSN | |||||
| 収録物識別子 | 0021-924X | |||||
| NCID | ||||||
| 収録物識別子タイプ | NCID | |||||
| 収録物識別子 | AA00694073 | |||||
| DOI | ||||||
| 関連タイプ | isIdenticalTo | |||||
| 識別子タイプ | DOI | |||||
| 関連識別子 | https://doi.org/10.1093/oxfordjournals.jbchem.a135454 | |||||
| 出版者 | ||||||
| 出版者 | 日本生化学会 = Japanese Biochemical Society | |||||
| 抄録 | ||||||
| 内容記述タイプ | Abstract | |||||
| 内容記述 | The folding types of 135 proteins, the three-dimensional structures of which are known, were analyzed in terms of the amino acid composition. The amino acid composition of a protein was expressed as a point in a multidimensional space spanned with 20 axes, on which the corresponding contents of 20 amino acids in the protein were represented. The distribution pattern of proteins in this composition space was examined in relation to five folding types, , ß, /ß, +ß, and irregular type. The results show that amino acid compositions of the , ß, and /ß types are located in different regions in the composition space, thus allowing distinct separation of proteins depending on the folding types. The points representing proteins of the +ß and irregular types, however, are widely scattered in the space, and the existing regions overlap with those of the other folding types. A simple method of utilizing the "distance" in the space was found to be convenient for classification of proteins into the five folding types. The assignment of the folding type with this method gave an accuracy of 70% in the coincidence with the experimental data. | |||||
| 権利 | ||||||
| 権利情報 | Copyright © 1986 Japanese Biochemical Society | |||||
| 著者版フラグ | ||||||
| 出版タイプ | VoR | |||||
| 出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
| 関連URI | ||||||
| 識別子タイプ | URI | |||||
| 関連識別子 | http://jb.oxfordjournals.org/cgi/content/abstract/99/1/153 | |||||
