Additional file 1 of High-throughput quantification of protein structural change reveals potential mechanisms of temperature adaptation in Mytilus mussels

Additional file 1: Figure S1. All unique proteins QMEAN >-5 M. galloprovincialis. Figure S2. All unique proteins QMEAN >-5 M. trossulus. Figure S3. All unique orthologs QMEAN >-5. Figure S4. Over-representation of M. galloprovincialis protein ontologies. Figure S5. Spearman rank correlation between the number of hydrogen bonds and salt bridges per amino acid among Mytilus proteins. Figure S6. Amino acid composition all unique proteins M. galloprovincialis. Figure S7. Amino acid composition all unique proteins M. trossulus. Figure S8. Chi square tests of independence comparing amino acid use in different sets of Mytilus proteins. Figure S9. Spearman rank order correlation between residue hydrophobicity or residue volume and deviation in amino acid use in M. galloprovincialis relative to M. trossulus for different sets of proteins.

附加文件1：
图S1：所有QMEAN评分大于-5的紫贻贝（Mytilus galloprovincialis）独有蛋白质
图S2：所有QMEAN评分大于-5的加州贻贝（Mytilus trossulus）独有蛋白质
图S3：所有QMEAN评分大于-5的直系同源蛋白质
图S4：紫贻贝蛋白质本体的富集分析
图S5：贻贝属蛋白质中每个氨基酸对应的氢键与盐桥数量之间的斯皮尔曼等级相关系数
图S6：紫贻贝所有独有蛋白质的氨基酸组成
图S7：加州贻贝所有独有蛋白质的氨基酸组成
图S8：比较不同贻贝属蛋白质组氨基酸使用偏好的卡方独立性检验
图S9：针对不同蛋白质组，紫贻贝相较于加州贻贝的氨基酸使用偏好偏差与残基疏水性、残基体积之间的斯皮尔曼等级相关系数