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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. doi:10.1126/science.4071040.

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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
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URLURL TypeDescription DOIArticle
Rees, D. C.0000-0003-4073-1185
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.).
Funding AgencyGrant Number
Chicago Community TrustUNSPECIFIED
Searle Scholars ProgramUNSPECIFIED
Issue or Number:4730
Record Number:CaltechAUTHORS:20150205-115614621
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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
Deposited By: SWORD User
Deposited On:08 Feb 2015 06:34
Last Modified:10 Nov 2021 20:33

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