Export your current network:
... as a vector graphic:
SVG: scalable vector graphic - can be opened and edited in Illustrator, CorelDraw, Dia, etc
... as short tabular text output:
TSV: tab separated values - can be opened in Excel and Cytoscape (lists only one-way edges: A-B)
... as tabular text output:
TSV: tab separated values - can be opened in Excel (lists reciprocal edges: A-B,B-A)
... as an XML summary:
structured XML interaction data, according to the 'PSI-MI' data standard
... protein node degrees:
node degree of proteins in your network (given the current score cut-off)
... network coordinates:
a flat-file format describing the coordinates and colors of nodes in the network
... protein sequences:
MFA: multi-fasta format - containing the aminoacid sequences in the network
... protein annotations:
a tab-delimited file describing the names, domains and descriptions of proteins in your network
... functional annotations:
a tab-delimited file containing all known functional terms of protiens in your network
Browse interactions in tabular form:
| node1 | node2 | node1 accession | node2 accession | node1 annotation | node2 annotation | score |
| A0A3B6NTG7 | AVLA2_WHEAT | A0A3B6NTG7 | P0CZ07 | EF-hand domain-containing protein. | Avenin-like a2; Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour (By similarity). | 0.403 |
| A0A3B6NUJ7 | AVLA2_WHEAT | A0A3B6NUJ7 | P0CZ07 | EF-hand domain-containing protein. | Avenin-like a2; Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour (By similarity). | 0.473 |
| AVLA2_WHEAT | A0A3B6NTG7 | P0CZ07 | A0A3B6NTG7 | Avenin-like a2; Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour (By similarity). | EF-hand domain-containing protein. | 0.403 |
| AVLA2_WHEAT | A0A3B6NUJ7 | P0CZ07 | A0A3B6NUJ7 | Avenin-like a2; Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour (By similarity). | EF-hand domain-containing protein. | 0.473 |
| AVLA2_WHEAT | Clo5 | P0CZ07 | W5GZH6 | Avenin-like a2; Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour (By similarity). | Caleosin. | 0.403 |
| AVLA2_WHEAT | Clo5-B | P0CZ07 | X4Y244 | Avenin-like a2; Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour (By similarity). | Caleosin. | 0.403 |
| Clo5 | AVLA2_WHEAT | W5GZH6 | P0CZ07 | Caleosin. | Avenin-like a2; Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour (By similarity). | 0.403 |
| Clo5-B | AVLA2_WHEAT | X4Y244 | P0CZ07 | Caleosin. | Avenin-like a2; Seed storage protein. Not integrated in the gluten polymer through disulfide bonds, unless incorporated by reduction and reoxidation during dough making. Increases dough strength and bread volume, but decreases dough stability when added into a base wheat flour (By similarity). | 0.403 |