Fractal Analysis For Protein and Enzyme Surfaces

The roughness and irregularity of the surfaces for the protein and enzyme are of fractal features, they may be characterized by fractal dimensions and mass exponents. The surface fractal dimensions calculated by variation method are different from those obtained by other methods, since the former is applicable to the self-affine system, thus the results reported in this paper are reliable for the surfaces. On the other hand, the fat fractal and multifractal features of proteins and enzymes are studied by simulation. The surfce mass exponents are regarded to be another kinds of scaling exponents, and the spectrum f(α) Provides further detailed information about the surfaces of enzyme and protein. The applications of spectrum f(α) to the enzymatic reactions have been also discussed.