A Novel Method to Determine the Assembling Space between Two Protein Subunits
نویسندگان
چکیده
It is thought that proteins recognize their partners by complementarity. The parameters for the charge complementarity and many analyses have been reported not only in small ligand to protein interactions but also protein-protein interactions. However, there have been few reports about shape complementarity, especially for the protein-protein interfaces. The SC program [1] may be the only method available to describe shape complementarity previously reported. However, this method is based on the surface shape. To assess the shape complementarity, we propose to calculate the volume between two protein subunits and thereby facilitate estimation of shape complementarity independently of the surface shape.
منابع مشابه
ارزش آزمون رسوب در برآورد کیفیت نانوایی گندم و توجیه تغییرات آن از راه تجزیه زیرواحدهای گلوتنین با روشRP-HPLC
In order to evaluate the relationship between SDS-sedimentation value and breadmaking quality of wheat (Triticum aestivum L.), glutenin subunits of different genotypes (foreign and Iranian cultivars) were analyzed by reverse-phase high performance liquid chromatography (RP-HPLC). SDS-sedimentation value was used as an indirect criterion for breadmaking quality. Correlation coefficients revealed...
متن کاملAssessment of seed storage protein composition of six Iranian adopted soybean cultivars [Glycine max (L.) Merrill.]
Seed protein quality is an important topic in the production of soybean. The quality of soybean proteins is limited by anti-nutrient proteins and low levels of essential sulfur amino acids. In this study, protein content and solubility of six cultivars were evaluated and seed storage proteins were analyzed using SDS-PAGE and scanning densitometry. The results showed that seed storage protein ba...
متن کاملارزش آزمون رسوب در برآورد کیفیت نانوایی گندم و توجیه تغییرات آن از راه تجزیه زیرواحدهای گلوتنین با روشRP-HPLC
In order to evaluate the relationship between SDS-sedimentation value and breadmaking quality of wheat (Triticum aestivum L.), glutenin subunits of different genotypes (foreign and Iranian cultivars) were analyzed by reverse-phase high performance liquid chromatography (RP-HPLC). SDS-sedimentation value was used as an indirect criterion for breadmaking quality. Correlation coefficients revealed...
متن کاملبررسی صفات کیفی دانه، زیرواحدهای گلوتنین و روابط آنها در گندم دوروم
To study grain quality traits and their relationships with high molecular weight (HMW) and low moleculor weight (LMW) glutenin subunits, 104 durum wheat genotypes were used. Six grain quality characteristics comprising wet and dry gluten content, test weight, grain hardiness, protein content and SDS sedimentation volume were studied. HMW and LMW glutenin subunits were evaluated using SDS-polyac...
متن کاملتنوع الگوهای الکتروفورزی پروتئین زنجیره ای دانه در ماش
Variability of seed storage protein electrophoretic patterns revealed by SDS-Polyacrylamide gel electrophoresis and their possible relations with some morphological and phenological characteristics were studied using 193 accessions from Iran Mungbean (Vigna radiata L. Wilczek) Collection. Seed protein electrophoresis revealed six different patterns that were different in two albumin and four gl...
متن کامل