Correlation of Combined Characters of Amino Acid and Whole Protein with Success Rate of Crystallization of <i>Lactobacillus</i>Proteins

作     者：Shaomin Yan Guang Wu 

作者机构：State Key Laboratory of Non-food Biomass Enzyme Technology National Engineering Research Center for Non-Food Biorefinery Guangxi Key Laboratory of Biorefinery Guangxi Academy of Sciences Nanning China 

出 版 物：《Journal of Biomedical Science and Engineering》 (生物医学工程（英文）)

年 卷 期：2019年第12卷第4期

页      面：245-256页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Amino Acid Character Distribution Probability Future Composition Lactobacillus Protein Crystallization 

摘      要：Crystallization of proteins is a very delicate process, which is influenced by many known and unknown factors. Of tested factors, many factors are exclusively related to individual amino-acid characters such as molecular weight or protein characters such as protein length. It is considered necessary to test factors that combine both individual amino-acid characters and protein characters with respect to success rate of crystallization. In this study, two combined characters characterizing individual amino-acid character and protein character, amino acid distribution probability and future composition, were used to correlate the success rate of crystallization of proteins from Lactobacillus via modeling. The results obtained from logistic regression and neural network were compared against the results obtained from each of 533 individual amino-acid characters. This study demonstrated that the combined characters are involved in crystallization process and should be taken into account for predicting the success rate of crystallization process.