Schneider F
Naturwissenschaften. 1978 Jul;65(7):376-81. doi: 10.1007/BF00439701.
The average arginine content of proteins is 3.9%. Its frequency among the 20 amino acids of the proteins (13th position) is far lower than would be anticipated from the fact that 6 of the 61 codons for amino acids in the genetic code are arginine codons. Possible explanations for the relatively low frequency of arginine in proteins are discussed. The chemical and physicochemical properties of arginine, which are determined by the guanido group, and the method for chemical modification of arginine residues in proteins are described. The most important function of arginine residues in enzymes seems to be the recognition, binding, and orientation of anionic substrates and cofactors. This function is illustrated by numerous examples.
蛋白质的平均精氨酸含量为3.9%。它在蛋白质的20种氨基酸中的出现频率（第13位）远低于根据遗传密码中61个氨基酸密码子中有6个是精氨酸密码子这一事实所预期的频率。文中讨论了蛋白质中精氨酸相对低频率出现的可能解释。描述了由胍基决定的精氨酸的化学和物理化学性质，以及蛋白质中精氨酸残基的化学修饰方法。酶中精氨酸残基最重要的功能似乎是对阴离子底物和辅因子的识别、结合及定向。众多实例说明了这一功能。
