Principles of protein–protein recognition

@article{Chothia1975PrinciplesOP,
  title={Principles of protein–protein recognition},
  author={C. Chothia and J. Janin},
  journal={Nature},
  year={1975},
  volume={256},
  pages={705-708}
}
The formation of the protein–protein interface by the insulin dimer, the trypsin-PTI complex and the αβ oxyhaemoghbin dimer removes 1,130–1,720 Å2 of accessible surface from contact with water. The residues forming the interface are close packed: each occupies the same volume as it does in crystals of amino acids. These results indicate that hydrophobicity is the major factor stabilising protein–protein association, while complementarity plays a selective role in deciding which proteins may… Expand

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