蛋白质折叠速率决定因素与预测方法的研究进展

Progress in the Study on Determinants of Protein Folding Rate and Method of Folding Rate Prediction

蛋白质折叠速率是蛋白质折叠机制研究中的重要参数。近年来的研究发现,蛋白质的折叠速率受到蛋白序列中的氨基酸组成、氨基酸性质、残基间接触,以及氨基酸在序列中的顺序等诸多因素的影响。基于这些发现,许多新的蛋白质折叠速率预测方法被提出来,且预测值与实验值之间的相关性也在逐步提高。另一方面,从物理化学的角度对折叠速率的决定因素在蛋白质折叠机制中的作用进行解释,也是近年来的一个研究重点。此外,关于蛋白质折叠动力学类型(两态或多态)的决定因素和预测方法的研究也有了新的进展。

Protein folding rate is an important parameter for the study of protein folding mechanisms. In recent years, it was found that protein folding rate is affected by many factors such as amino acid composition in the protein sequence, amino acid properties, contacts between residues, and the sequence order information of amino acids. Based on these findings, many new methods for protein folding rate prediction were proposed and the correlation between the predicted and experimental values of protein folding rates was improved gradually. On the other hand, how to interpret these rate determinants in the protein folding mechanism from a physicochemical viewpoint is another important topic in recent years. Moreover, new progress was also made in the study of the determining factors and prediction methods for the kinetic protein folding types （two-state or multi-state）.