Does anyone know of a set of categorizations for proteins which provide good coverage of all the observed structural conformations?
Examples of what I'm referring to would be the pH, salinity, temperature, and possibly reducing agent concentrations.
The purpose is to try to classify different stable folded proteins for each set of possible changes, so if for instance there's a hard cutoff at a pH of 3 where lower doesn't do anything, or greater than 100C or more than a 90% saturation of salt, or more than a 2% solution with reducing agents (a specific reducing agent or in general,) etc that would be helpful to know. Additionally, if there is somewhat of a gradient that would be helpful (e.g. will a protein fold different at a pH of 6, 7, and 8 - and if so are there known transition points?)
-- Examples of what I'm referring to would be the pH, salinity, temperature, and possibly reducing agent concentrations.
The purpose is to try to classify different stable folded proteins for each set of possible changes, so if for instance there's a hard cutoff at a pH of 3 where lower doesn't do anything, or greater than 100C or more than a 90% saturation of salt, or more than a 2% solution with reducing agents (a specific reducing agent or in general,) etc that would be helpful to know. Additionally, if there is somewhat of a gradient that would be helpful (e.g. will a protein fold different at a pH of 6, 7, and 8 - and if so are there known transition points?)
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