Thermostability and aliphatic index of globular proteins

Abstract

A statistical analysis shows that the aliphatic index, which is defined as the relative volume of a protein occupied by aliphatic side chains (alanine, valine, isoleucine, and leucine), of proteins of thermophilic bacteria is significantly higher than that of ordinary proteins. The index may be regarded as a positive factor for the increase of thermostabiity of globular proteins. ©1980, by the Japanese Biochemical Society.