Entropy in protein folding and in protein-protein interactions
Entropy in protein folding and in protein-protein interactions
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DOI：
10.1016/s0959-440x(97)80028-0
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发表时间：
1997-04-01
影响因子：
6.8
通讯作者：
Sharp, KA
中科院分区：
文献类型：
--
作者：
Brady, GP;Sharp, KA
构象熵的降低是蛋白质折叠和结合必须克服的主要障碍。溶剂熵的变化也是一个主要因素。最近的进展包括澄清的基本问题有关的熵分离成组件，结合的缔合熵的治疗，和溶剂化熵的大小和形状效应的作用。熵计算的应用进展包括一个新兴的共识，通过使用数值密集的方法进行采样，并使用不断扩大的蛋白质结构数据库的骨干和侧链熵损失的蛋白质折叠的估计。
The reduction of conformational entropy is a major barrier that has to be overcome in protein folding and binding. Changes in solvent entropy are also a major factor. Recent advances include clarification of the fundamental issues concerning the separation of entropy into components, the treatment of association entropy in binding, and the role of size and shape effects in solvation entropy. Advances in the application of entropy calculations include an emerging consensus for estimates of backbone and sidechain entropy loss in protein folding via use of numerically intensive methods for sampling, and use of the expanding protein-structure database.