Abstract:The hydrophobicity of peptide is an important factor that affects the dissolution behavior of proteins and peptides, also affect the physical and chemical properties. In this study, each amino acid side chain was characterized using three structure parameters (heuristic molecular lipophilicity potential, HMLP). The HMLP parameters, total surface area(S), lipophilic indices (L), and hydrophilic indices (H) of amino acid side chains are derived from theoretical computation. Based on HMLP descriptors, QSAR models… Show more
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