TABLE 3.

Properties of T. maritima AI and other microbial AIs determined from a comparison of the deduced amino acid sequences

Enzyme source	Amino acid frequencies (%)a						Theoretical pI	GRAVY indexb	Aliphatic index
	Charged amino acids	Acidic amino acids	Basic amino acids	Polar amino acids	Hydrophobic amino acids	Aromatic amino acids
T. maritima	31.6	14.9	14.1	14.4	37.2	9.0	5.90	−0.302	91.79
T. neapolitana	30.2	14.7	12.9	14.2	37.7	9.0	5.90	−0.307	92.02
G. stearothermophilus	27.7	14.3	10.2	16.4	36.9	9.4	5.31	−0.224	83.76
B. halodurans	28.3	14.7	10.0	17.2	37.0	9.2	5.24	−0.288	86.38
B. subtilis	29.0	14.4	11.0	18.6	32.8	9.2	5.56	−0.393	80.50
S. enterica serovar Typhimurium	25.2	11.8	9.2	20.4	37.6	9.0	5.88	−0.201	87.80
M. smegmatis	24.8	13.2	8.2	19.8	36.8	7.8	5.05	−0.154	83.33
E. coli	24.8	11.6	9.0	21.0	36.8	9.0	5.88	−0.209	85.44

^aThe charged amino acids are arginine, lysine, histidine, aspartic acid, and glutamic acid; the acidic amino acids are aspartic acid and glutamic acid; the basic amino acids are lysine and arginine; the polar amino acids are asparagine, cysteine, glutamine, serine, and threonine; the hydrophobic amino acids are alanine, isoleucine, leucine, phenylalanine, tryptophan, and valine; and the aromatic amino acids are phenylalanine, tryptophan, and tyrosine.

^bGRAVY, grand average of hydropathicity.