The Arg114Pro amino acid substitution would produce a change from a hydrophilic positively charged, polar amino acid
on the amino-terminal domain (residues 1-164) to a hydrophobic nonpolar amino acid.
Gabapentin is a polar amino acid
and cannot be isolated by liquid-liquid extraction.
17 mL/g) may have been due to presence of more polar amino acids
at primary cites of protein-water interface (Table 2).
The replacement of P92S and A277T were conversion of non-polar to polar amino acids
whereas the change of T156A T191A and T239M were from polar to nonpolar amino acids.
Samples of Day 1, 5 and 6 are observed to be undesirable in formulation of foods like pancakes, soups and other baked foods as these cannot bind fats to create tenderness or smoothness probably because the hydrophobic non- polar amino acids
residues are not exposed enough to bind fats.
Substitution with the charged or polar amino acids
Asp and Cys resulted in loss of transporter function while Met319 retained partial activity.
purpuratus); it also exhibits a high Gly/Ala ratio, a high percentage of polar amino acids without charge, and a slightly higher Ile/Leu ratio compared with other AIF sequences.
The amino acids with potential calcium-binding activity are mostly Asp in the invertebrate AIF, whereas the second EF loop has low homology and the potential residues that bind calcium are mostly polar amino acids without charge (Fig.
Besides, the high percentage of polar amino acids without charge is related to hydrogen bond formation, which may contribute to the interaction with the solvent, ensuring stability and functionality at low temperatures.
The second jump occurs when the group of predominantly small polar amino acids (DSNTHC) is joined with the group containing large polar amino acids (EKRQ).
Ala and Met are similar hydrophobic amino acids, Gly and Pro both influence structure a lot and have their separate group, Glu and Ser are both positive polar amino acids, and Lys and Arg are similar basic amino acids.
NFPA yielded good retention (retention time, 6-8 min) and peak shape for the polar amino acids
CML and CEL.