Abstract
In this study, the amino acid composition of thermophilic and mesophilic protein sequences was systematically analysed to obtain the thermostable factors. We found that the residues, Ala, Val, Leu, Ile, Thr, Gln, Glu, Lys and Arg showed a significant difference between these two kinds of proteins. On the basis of this information, a simple statistical method for discriminating Thermophilic and Mesophilic Proteins was developed, and the result was good. The accuracy of our method for back-check validation was 82.0%, and for another two independent testing data sets were 88.2% and 89.8%, respectively. The influence of protein size and specific residues on discrimination was also discussed.
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