The Nature of Protein–Carbohydrate Interactions

  • Kieran L. HudsonEmail author
Part of the Springer Theses book series (Springer Theses)


The composition of the amino acids at the binding sites of carbohydrates was analysed to find the preferred side-chain functional groups for carbohydrate-based interactions. Deeper investigation of the spatial orientations of different classes of amino acids around the monosaccharide residues was then carried out to find favoured modes of interaction, and these were related to the properties of the interacting species.


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© Springer International Publishing AG, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Department of ChemistryUniversity of British ColumbiaVancouverCanada

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