“…Second, the feature parameters generally contained the composition information of the amino acid (Cao et al, 2017;Wang et al, 2019), hydrophilicity-hydrophobicity (Lin et al, 2005;Lin et al, 2006;Cao et al, 2017), charge (Lin et al, 2005;Cao et al, 2017;Wang et al, 2019), position specific score matrix (PSSM) (Hu et al, 2016a), relative solvent accessibility (RSA) (Lin et al, 2006;Hu et al, 2016a;Cao et al, 2017;Wang et al, 2019) and three-dimensional structure information (Babor et al, 2010;Roy et al, 2012;Yang et al, 2015;Hu et al, 2016a). Finally, the classification algorithms used were artificial neural network (ANN) (Lin et al, 2005), Support Vector Machine (SVM) (Lin et al, 2006;Jiang et al, 2015;Cao et al, 2017;Hu et al, 2016a), Naïve Bayes (Ebert and Altman, 2010), COFACTOR (Lin et al, 2006;Yang et al, 2015), TargetSeq, TargetCom (Hu et al, 2016b), COACH (Yang et al, 2015), and SMO (Wang et al, 2019). Among the three aspects in the prediction mentioned above, the key step of feature extraction was generated by one of two ways: (1) the three-dimensional structure information or (2) primary sequence information of the protein.…”