On Mon, Feb 24, 2014, Karl Kirschner wrote:
>
> If you have a pure oligosaccharides that is composed of residue found
> within Glycam04 and does not contain any unusual linkages to the protein
> (e.g. it is a nonbonded complex), then you should use the Glycam parameter
> set for the carbohydrates and the ff99SB for the protein.
Just a minor update: we recommend using the ff12SB force field for the
protein. This is also compatible with Glycam, but has improved torsion
parameters for the protein part, and generally should give better results.
....dac
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Received on Mon Feb 24 2014 - 05:00:03 PST
