Table 2.
Transmembrane | Palmitoylation | Glypiation | Myristoylation | Protein Complex | Combined for Each Category | |
---|---|---|---|---|---|---|
Transmembrane | 4.6% | 34.7% | 1.7% | 0.2% | 15.2% | 43.6% |
Palmitoylation | 19.6% | 4.0% | 2.1% | 17.5% | 76.2% | |
Glypiation | 0.2% | 0% | 1.0% | 4.3% | ||
Myristoylation | 0.8% | 0.3% | 3.3% | |||
Protein Complex | 6.8% | 40.8% |