Thermostability and Aliphatic Index of Globular Proteins

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Abstract
A statistical analysis shows that the aliphatic index, which is defined as the relative volume of a protein occupied by aliphatic side chains (alanine, valine, isoleucine, and leucine), of proteins of thermophilic bacteria is significantly higher than that of ordinary proteins. The index may be regarded as a positive factor for the increase of thermostabiity of globular proteins.

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