“…Hydrophobic contribution was calculated on the basis of the frequency of occurrence of respective amino acids in a protein sequence and their hydrophobic scale value [29][30][31]. The total hydrophobic contribution of all aromatic residues was considered and mentioned as TAroH (i.e., WH, FH, YH, and HH); TAliH (IH, LH, CH, VH, PH, AH, and MH) stated the same for all aliphatic residues.…”