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. Author manuscript; available in PMC: 2013 Oct 19.
Published in final edited form as: Biochem Biophys Res Commun. 2012 Sep 20;427(2):431–437. doi: 10.1016/j.bbrc.2012.09.083

Fig. 4.

Fig. 4

Electrostatic properties of sweet-tasting proteins and human/squirrel monkey T1R2 and T1R3. (A) Electrostatic potentials contour maps represent isopotential surfaces of sweet-tasting proteins with +/- 2kT/e for positive (blue) and negative (red) potentials, respectively. Critical residues of the proteins for their sweetness are labeled. (B) Electrostatic potentials for the VFTM-CRDs of human (a and b) and squirrel monkey (c and d). The contour maps (a and c) represent isopotential surfaces of the receptors with +/- 4kT/e for positive (blue) and negative (red) potentials, respectively. The receptors are represented as molecular surfaces color coded by electrostatic potential (+/- 10kT/e).