|Author||Zsuzsanna Dosztányia, Veronika Csizmóka, Péter Tompaa, István Simon|
The method approximates the total energy for each amino acid in the input sequence by the amino acid composition of the sequence. For this method knowledge about the actual structure is not necessary. The idea is that if the sequence contains more amino acid residues that can form favorable contacts with the given residue the more favorable is its energy. The more favorable the energy of an amino acid the more likely it is, that this residue is in an ordered part of the protein. The energy approximation uses a statistic on a database of known protein structures.