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EFFECTS OF SECONDARY STRUCTURE ON ELASTIC BEHAVIOR OF PROTEIN-LIKE CHAINS

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【作者】 孙婷婷

【Author】 Ting-ting Sun~(a**) Hai-zhu Ma~a Zhou-ting Jiang~b Yu Shen~c ~a College of Information and Electronic Engineering,Zhejiang Gongshang University,Hangzhou 310018,China ~b Department of Physics,China Jiliang University,Hangzhou 310018,China ~c Department of Physics,Zhejiang University of Science and Technology,Hangzhou 310023,China

【机构】 College of Information and Electronic Engineering,Zhejiang Gongshang University

【摘要】 <正>The elastic behavior of protein-like chains was investigated by using the Pruned-Enriched-Rosenbluth Method (PERM).Three typical protein-like chains such as all-α,all-β,andα+β(αβ) proteins were studied in our modified orientation dependent monomer-monomer interaction (ODI) model.We calculated the ratio of〈R2〉/N and shape factor〈δ*〉of protein-like chains in the process of elongation.In the meantime,we discussed the average energy per bond〈U〉/N, average contact energy per bond〈U〉c/N,average helical energy per bond〈U〉h/N and average sheet energy per bond〈U〉b/N.Three maps of contact formation,α-helix formation,β-sheet formation were depicted.All the results educe a view that the helix structure is the most stable structure,while the other two structures are easy to be destroyed.Besides,the average Helmholtz free energy per bond〈A〉/Nis was presented.The force f obtained from the free energy was also discussed.It was shown that the chain extended itself spontaneously first.The force was studied in the process of elongation. Lastly,the energy contribution to elastic force fu was calculated too.It was noted that fu for all-fl chains increased first,and then decreased with x0 increasing.

【Abstract】 The elastic behavior of protein-like chains was investigated by using the Pruned-Enriched-Rosenbluth Method (PERM).Three typical protein-like chains such as all-α,all-β,andα+β(αβ) proteins were studied in our modified orientation dependent monomer-monomer interaction (ODI) model.We calculated the ratio of〈R2〉/N and shape factor〈δ*〉of protein-like chains in the process of elongation.In the meantime,we discussed the average energy per bond〈U〉/N, average contact energy per bond〈U〉c/N,average helical energy per bond〈U〉h/N and average sheet energy per bond〈U〉b/N.Three maps of contact formation,α-helix formation,β-sheet formation were depicted.All the results educe a view that the helix structure is the most stable structure,while the other two structures are easy to be destroyed.Besides,the average Helmholtz free energy per bond〈A〉/Nis was presented.The force f obtained from the free energy was also discussed.It was shown that the chain extended itself spontaneously first.The force was studied in the process of elongation. Lastly,the energy contribution to elastic force fu was calculated too.It was noted that fu for all-fl chains increased first,and then decreased with x0 increasing.

【基金】 supported by the National Natural Science Foundation of China (Nos.20174036,20274040,10747160);the Natural Science Foundation of Zhejiang Province (No.R404047).
  • 【文献出处】 Chinese Journal of Polymer Science ,高分子科学(英文版) , 编辑部邮箱 ,2009年02期
  • 【分类号】Q51
  • 【下载频次】49
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