1997
DOI: 10.1021/cr960387h
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Protein−Protein Interactions:  Interface Structure, Binding Thermodynamics, and Mutational Analysis

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Cited by 471 publications
(498 citation statements)
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“…The average value of the contact surface of monomers is about 800 Å 2 [12,13]. Analysis of these surfaces revealed an increase in the number of arginine, histidine, asparagine, tryptophan, tyrosine and serine [13,14] and hydrophobic amino acid residues [12,15,16].…”
Section: Protein-protein Contacts: Structure Composition and Forcesmentioning
confidence: 99%
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“…The average value of the contact surface of monomers is about 800 Å 2 [12,13]. Analysis of these surfaces revealed an increase in the number of arginine, histidine, asparagine, tryptophan, tyrosine and serine [13,14] and hydrophobic amino acid residues [12,15,16].…”
Section: Protein-protein Contacts: Structure Composition and Forcesmentioning
confidence: 99%
“…Analysis of protein contacts revealed that their interface surfaces are quite complementary to each other [12,13]. The degree of complementarity depends on the type of protein interaction.…”
Section: Protein-protein Contacts: Structure Composition and Forcesmentioning
confidence: 99%
See 3 more Smart Citations