Abstract
This part of the results and discussion describes my work investigating the nature of PCIs. This primarily consists of the analysis of protein X-ray crystal structures containing carbohydrates. I then correlated the distributions of amino acids around carbohydrates to models of carbohydrate properties to identify trends. Finally, it describes studies to confirm the findings about carbohydrate–aromatic interactions by NMR spectroscopy. This first chapter describes the techniques that I used to analyse data from the protein structures, and the development of these tools.
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- 1.
See Sect. 1.1.1 for an explanation of LINUCS notation.
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Hudson, K.L. (2018). Protein–Carbohydrate Interactions in Protein X-Ray Crystal Structures. In: Carbohydrate-Based Interactions at the Molecular and the Cellular Level. Springer Theses. Springer, Cham. https://doi.org/10.1007/978-3-319-77706-1_2
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