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Fractal Surfaces of Proteins

Lewis, Mitchell and Rees, D. C. (1985) Fractal Surfaces of Proteins. Science, 230 (4730). pp. 1163-1165. ISSN 0036-8075. http://resolver.caltech.edu/CaltechAUTHORS:20150205-115614621

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Abstract

Fractal surfaces can be used to characterize the roughness or irregularity of protein surfaces. The degree of irregularity of a surface may be described by the fractal dimension D. For protein surfaces defined with probes in the range of 1.0 to 3.5 angstroms in radius, D is approximately 2.4 or intermediate between the value for a completely smooth surface (D = 2) and that for a completely space-filling surface (D = 3). Individual regions of proteins show considerable variation in D. These variations may be related to structural features such as active sites and subunit interfaces, suggesting that surface texture may be a factor influencing molecular interactions.


Item Type:Article
Related URLs:
URLURL TypeDescription
http://dx.doi.org/10.1126/science.4071040 DOIArticle
http://www.sciencemag.org/content/230/4730/1163PublisherArticle
http://www.jstor.org/stable/1695511JSTORArticle
ORCID:
AuthorORCID
Rees, D. C.0000-0002-1076-1503
Additional Information:© 1985 American Association for the Advancement of Science. Received 17 May 1985; accepted 23 September 1985. Supported in part by NIH grant GM31875, Chicago Community Trust/Searle Scholars Program, and an NSF young investigators award (D.C.R.).
Funders:
Funding AgencyGrant Number
NIHGM31875
Chicago Community TrustUNSPECIFIED
Searle Scholars ProgramUNSPECIFIED
NSFUNSPECIFIED
Record Number:CaltechAUTHORS:20150205-115614621
Persistent URL:http://resolver.caltech.edu/CaltechAUTHORS:20150205-115614621
Official Citation:Fractal surfaces of proteins M Lewis and DC Rees Science 6 December 1985: 230 (4730), 1163-1165. [DOI:10.1126/science.4071040]
Usage Policy:No commercial reproduction, distribution, display or performance rights in this work are provided.
ID Code:54426
Collection:CaltechAUTHORS
Deposited By: SWORD User
Deposited On:08 Feb 2015 06:34
Last Modified:22 Nov 2017 00:29

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