Coupling between properties of the protein shape and the rate of protein folding.

ABSTRACT: There are several important questions on the coupling between properties of the protein shape and the rate of protein folding. We have studied a series of structural descriptors intended for describing protein shapes (the radius of gyration, the radius of cross-section, and the coefficient of compactness) and their possible connection with folding behavior, either rates of folding or the emergence of folding intermediates, and compared them with classical descriptors, protein chain length and contact order. It has been found that when a descriptor is normalized to eliminate the influence of the protein size (the radius of gyration normalized to the radius of gyration of a ball of equal volume, the coefficient of compactness defined as the ratio of the accessible surface area of a protein t

SUBMITTER: Ivankov DN 

PROVIDER: S-EPMC2714458 | biostudies-literature | 2009 Aug

REPOSITORIES: biostudies-literature