Amino acid compositions for complexes formed by ordered and disordered proteins.

In all tabs amino acids are categorized as: hydrophobic (A, I, L, M, V), aromatic (F, W, Y), polar (N, Q, S, T), charged (H, K, R, D, E), rigid (P), flexible (G), and covalently interacting (C) Calculated averages: average normalized amino acid composition of the structural classes. Auton. folding & ind. binding: normalized amino acid composition of each protein belonging to ’autonomous folding & independent binding’ Coupled folding & binding: normalized amino acid composition of each protein belonging to ’coupled folding & binding’ Mutual synergistic folding: normalized amino acid composition of each protein belonging to ’mutual synergistic folding’ No folding & no binding: normalized amino acid composition of each protein belonging to ’no folding & no binding’所有表格中，氨基酸被划分为以下类别：疏水氨基酸（hydrophobic，单字母标识：A、I、L、M、V）、芳香族氨基酸（aromatic，单字母标识：F、W、Y）、极性氨基酸（polar，单字母标识：N、Q、S、T）、带电氨基酸（charged，单字母标识：H、K、R、D、E）、刚性氨基酸（rigid，单字母标识：P）、柔性氨基酸（flexible，单字母标识：G）以及共价相互作用氨基酸（covalently interacting，单字母标识：C）。经计算得到的平均值包括：各结构类别的归一化氨基酸组成平均值。自主折叠与独立结合（autonomous folding & independent binding）类：归属于该类别的每一条蛋白质的归一化氨基酸组成；偶联折叠与结合（coupled folding & binding）类：归属于该类别的每一条蛋白质的归一化氨基酸组成；相互协同折叠（mutual synergistic folding）类：归属于该类别的每一条蛋白质的归一化氨基酸组成；无折叠无结合（no folding & no binding）类：归属于该类别的每一条蛋白质的归一化氨基酸组成。