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Emma Goulard Coderc de Lacam1, Benoît Roux2,3, Christophe Chipot1,2,4,5

  • 1Laboratoire International Associé Centre National de la Recherche Scientifique et University of Illinois at Urbana-Champaign, Unité Mixte de Recherche no. 7019, Université de Lorraine, B.P. 70239, 54506 Vandœuvre-lès-Nancy Cedex, France.

概括

研究人员使用计算方法来理解为什么果中的某些蛋白质相互作用结合得很强,而另一些则结合得很弱. 他们确定了关键的分子细节,并开发了一个机器学习模型来预测跨物种的结合亲和力.

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