脊柱水化决定了氨基酸残留物的折叠特征

Olivier Bignucolo1, Hoi Tik Alvin Leung1, Stephan Grzesiek1

  • 1†SIB Swiss Institute of Bioinformatics and ‡Biozentrum, University of Basel, Klingelbergstrasse 50/70, CH-4056 Basel, Switzerland.

概括

酸中的芳香氨基酸可以通过创建螺旋转来启动蛋白质折叠. 这是由于体积大大的侧链周围的水分减少,促进内部键和稳定蛋白质结构.

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