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. 2022 Aug 10;11(16):2403. doi: 10.3390/foods11162403

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Analysis of surface charge (a), hydrophobicity (b), b-factor value (c), and RMSF value (d) of AprY and rAprY. In the hydrophobicity analysis, the higher the predictive value of the amino acid residue, the stronger the hydrophobicity.

Analysis of surface charge (a), hydrophobicity (b), b-factor value (c), and RMSF value (d) of AprY and rAprY. In the hydrophobicity analysis, the higher the predictive value of the amino acid residue, the stronger the hydrophobicity.