Making topological protein links using enzymatic reactions

作     者：Roger Castells-Graells Todd O.Yeates Roger Castells-Graells;Todd O.Yeates

作者机构：Department of Chemistry and BiochemistryUniversity of California UCLA-DOE Institute for Genomics and Proteomics 

出 版 物：《National Science Review》 (国家科学评论(英文版))

年 卷 期：2024年第11卷第3期

页      面：50-51页

核心收录：

学科分类：0710[理学-生物学] 071010[理学-生物化学与分子生物学] 081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 

摘      要：Proteins are exceedingly complex molecules though, at their heart, they are essentially linear polymers. Pull at their ends and one obtains an extended backbone. While that is true in most cases, some natural proteins have evolved elaborations that complicate the picture.