Additional file 1 of High-throughput quantification of protein structural change reveals potential mechanisms of temperature adaptation in Mytilus mussels
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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：补充图S1：所有QMEAN评分大于-5的唯一蛋白质（地中海贻贝，M. galloprovincialis） 补充图S2：所有QMEAN评分大于-5的唯一蛋白质（M. trossulus） 补充图S3：所有QMEAN评分大于-5的唯一直系同源蛋白质 补充图S4：地中海贻贝（M. galloprovincialis）蛋白质本体的富集分析结果 补充图S5：贻贝属蛋白质中，每个氨基酸残基的氢键与盐桥数量之间的斯皮尔曼等级相关（Spearman rank correlation）分析结果 补充图S6：地中海贻贝（M. galloprovincialis）全部唯一蛋白质的氨基酸组成分析结果 补充图S7：M. trossulus全部唯一蛋白质的氨基酸组成分析结果 补充图S8：用于比对贻贝属不同蛋白质组中氨基酸使用模式的独立性卡方检验分析结果 补充图S9：针对不同蛋白质组，地中海贻贝（M. galloprovincialis）相较于M. trossulus的氨基酸使用偏差，与残基疏水性或残基体积之间的斯皮尔曼等级相关（Spearman rank correlation）分析结果
