A protein engineer is like a chef trying to make a dish that is tasty, healthy, and cheap all at once. Change one ingredient, and you risk ruining another. In the past, computer assistants could only evaluate protein properties one at a time, missing how they are connected.
A new study compares three types of neural networks that learn to predict several properties of a protein from its 'recipe'—the amino acid sequence. One of them, with a Bayesian final layer, turned out to be the most reliable: it handled noisy data best and won 70% of the trials.
Surprisingly, the simplest way to encode a protein, just noting which amino acid is at which position, matched complex methods on a quarter of the tasks. And compressing the data before training improved accuracy by up to 42%. Now engineers have tested rules for choosing a model to get proteins with desired properties faster — from laundry detergents to medicines.
Proteins are made of 20 kinds of amino acids, just as words are made of letters. Changing one 'letter' can completely change the meaning — making a protein useless or even harmful.