The protein total energy and radius of gyration at PSO steps and the relation between minimum energy and corresponding RMSD value are investigated. It shows basic characteristics of protein folding.

记录了能量最小值及回转半径随程序运行步骤的变化以及RMSD值与最低能量值的分布关系，这些结果反映了蛋白质折叠的一些基本特征。