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蛋白质和酶表面的粗糙性和不规则性具有分形特征.它们可用分形维数和质量指数来表征。用变分法计算的表面分形维数不同于用其它方法求出的值,因为变分法是适用于自仿射体系的,故本文所报导的结果对表面是可靠的.另一方面,对蛋白质和酶的胖分形和多重分形特征用模拟进行了研究。表面质量指数可视为另一种标度指数,谱f(α)提供了蛋白质和酶表面的更进一步信息.谱f(α)在酶反应体系中的应用也进行了讨论。
The roughness and irregularity of protein and enzyme surface have fractal characteristics, which can be characterized by fractal dimension and mass index. The surface fractal dimension calculated by the variational method is different from the value obtained by other methods because the variational method is applicable to the self-affine system, so the results reported here are reliable for the surface. On the other hand, The fat fractal and multifractal characteristics of proteins and enzymes were studied by mimicry. The surface quality index can be considered as another scaling index, and the spectrum f (α) provides further information on the protein and enzyme surface. The use of the spectrum f (α) in an enzymatic reaction system is also discussed.