Stacking and T-shape competition in aromatic-aromatic amino acid interactions

Riccardo Chelli1, Francesco Luigi Gervasio, Piero Procacci

  • 1Dipartimento di Chimica, Università di Firenze, Via della Lastruccia 3, 50019 Sesto Fiorentino, Italy.

Summary

Interactions between aromatic amino acids like phenylalanine and tyrosine are primarily stacked in proteins. Molecular dynamics simulations reveal solvent and distance effects on these interactions, influencing their occurrence in protein cores or surfaces.

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