,

Alexander J Riemen1, Marcey L Waters

  • 1Department of Chemistry, CB 3290, University of North Carolina, Chapel Hill, North Carolina 27599, USA.

PubMed
まとめ

セリン,スレオニン,チロシンなどのアミノ酸のリン酸化は,排斥的な相互作用により,ベータヘアピン構造を1.0kcal/molで不安定化させます. この研究では,リン酸化がタンパク質の機能に影響を与える新しい方法が明らかになりました.

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