Supplement for:
Analysis of six types of protein-protein interfaces

Yanay Ofran 1,2& Burkhard Rost 1, 2, 3, 4, *

 

 

Table 1S: Amino acid composition between internal and external interfaces

 

 

internal

external

internal

98.5

1.5

external

1.3

98.7

 

∆       Numbers give the percentage of how often the amino acid compositions of 1000 residues drawn at random from interface type X were most similar to different sets of 1000 residues drawn at random from one of the two interface types ('-' indicates values < 0.0). All values on the diagonal reflect the correct identification in our find-self test of the respective class. Off-diagonal elements reflect the confusion. The maximal standard deviation for each cell in the table is 4.4 percentage points.

 


 

Table 2S: Significant difference between amino acid composition of six interface types and residues that do not form contacts of any type

 

internal

external

no contact

 

intra-domain

domain-domain

homo obligomer

homo complex

hetero obligomer

hetero-complex

no contact

intra-domain

73.3

20.2

0.7

 

5.6

0.2

 

domain-domain

17.5

63.5

1.3

 

16.7

1.0

 

homo obligomer

0.3

1.6

79.0

 

2.1

17.0

 

homo complex

 

 

0.1

99.9

 

 

 

hetero obligomer

3.6

17.5

1.7

 

72.0

5.2

 

hetero-complex

 

1.8

17.0

 

4.8

76.4

 

no contact

 

 

 

 

 

 

100.0

 

Same procedure as in Table 1, this time we included all the residues in our data sets that did not form contact of any type as a separate category

 


 

Table 3S: Significant difference between amino acid composition of six interface types and SWISS-PROT

 

 

internal

external

SWISS-PROT

 

intra-domain

domain-domain

homo obligomer

homo complex

hetero obligomer

hetero-complex

 

intra-domain

73.8

20.1

0.7

 

3.9

0.1

1.4

domain-domain

17.3

62.3

1.5

 

17.6

1.1

0.2

homo obligomer

0.7

1.3

76.0

 

3.2

18.1

0.7

homo complex

 

 

 

100.0

 

 

 

hetero obligomer

3.4

16.9

3.1

 

71.5

4.3

0.8

hetero-complex

 

1.3

18.7

 

6.3

73.7

 

SWISS-PROT

2.2

0.5

1.8

 

2.3

0.1

93.1

 

Same procedure as in Table 1, this time we included all the residues in SWISS-PROT as a separate category.