Fig. 1
From: Systematic analysis of the lysine malonylome in common wheat
Properties of the lysine malonylation peptides in common wheat. a Heat map of the amino acid compositions of the malonylation sites showing the frequency of different amino acids around the modified lysine. Red indicates high frequency and green means low frequency. b Malonylation sequence motifs for ±10 amino acids around the lysine malonylation sites. c Probabilities of lysine malonylation in the structures of alpha-helix, beta-strand and coli. d Predicted surface accessibility of malonylation sites