This old version of Proteopedia is provided for student assignments while the new version is undergoing repairs. Content and edits done in this old version of Proteopedia after March 1, 2026 will eventually be lost when it is retired in about June of 2026.
Apply for new accounts at the new Proteopedia. Your logins will work in both the old and new versions.
2vu6
From Proteopedia
(Difference between revisions)
(New page: '''Unreleased structure''' The entry 2vu6 is ON HOLD until Paper Publication Authors: Jakoncic, J., Asherie, N., Ginsberg, C. Description: Atomic resolution (0.95 A) structure of purif...) |
|||
| (9 intermediate revisions not shown.) | |||
| Line 1: | Line 1: | ||
| - | '''Unreleased structure''' | ||
| - | + | ==Atomic resolution (0.95 A) structure of purified Thaumatin I grown in sodium meso-tartrate at 19 C.== | |
| - | + | <StructureSection load='2vu6' size='340' side='right'caption='[[2vu6]], [[Resolution|resolution]] 0.95Å' scene=''> | |
| - | + | == Structural highlights == | |
| - | + | <table><tr><td colspan='2'>[[2vu6]] is a 1 chain structure with sequence from [https://en.wikipedia.org/wiki/Thaumatococcus_daniellii Thaumatococcus daniellii]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=2VU6 OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=2VU6 FirstGlance]. <br> | |
| - | + | </td></tr><tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat" id="ligandDat"><scene name='pdbligand=GOL:GLYCEROL'>GOL</scene></td></tr> | |
| - | + | <tr id='related'><td class="sblockLbl"><b>[[Related_structure|Related:]]</b></td><td class="sblockDat"><div style='overflow: auto; max-height: 3em;'>[[1thw|1thw]], [[1kwn|1kwn]], [[1rqw|1rqw]], [[1thv|1thv]], [[1lr2|1lr2]], [[2vi2|2vi2]], [[2vi1|2vi1]], [[1lxz|1lxz]], [[2blr|2blr]], [[2d8o|2d8o]], [[2vi3|2vi3]], [[1thu|1thu]], [[2vhr|2vhr]], [[2a7i|2a7i]], [[1lr3|1lr3]], [[1thi|1thi]], [[1ly0|1ly0]], [[1pp3|1pp3]], [[2d8p|2d8p]], [[2vi4|2vi4]], [[2vhk|2vhk]], [[2blu|2blu]], [[2vu7|2vu7]]</div></td></tr> | |
| - | + | <tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[https://proteopedia.org/fgij/fg.htm?mol=2vu6 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=2vu6 OCA], [https://pdbe.org/2vu6 PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=2vu6 RCSB], [https://www.ebi.ac.uk/pdbsum/2vu6 PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=2vu6 ProSAT]</span></td></tr> | |
| - | '' | + | </table> |
| + | == Function == | ||
| + | [[https://www.uniprot.org/uniprot/THM1_THADA THM1_THADA]] Taste-modifying protein; intensely sweet-tasting. It is 100000 times sweeter than sucrose on a molar basis. | ||
| + | == Evolutionary Conservation == | ||
| + | [[Image:Consurf_key_small.gif|200px|right]] | ||
| + | Check<jmol> | ||
| + | <jmolCheckbox> | ||
| + | <scriptWhenChecked>; select protein; define ~consurf_to_do selected; consurf_initial_scene = true; script "/wiki/ConSurf/vu/2vu6_consurf.spt"</scriptWhenChecked> | ||
| + | <scriptWhenUnchecked>script /wiki/extensions/Proteopedia/spt/initialview01.spt</scriptWhenUnchecked> | ||
| + | <text>to colour the structure by Evolutionary Conservation</text> | ||
| + | </jmolCheckbox> | ||
| + | </jmol>, as determined by [http://consurfdb.tau.ac.il/ ConSurfDB]. You may read the [[Conservation%2C_Evolutionary|explanation]] of the method and the full data available from [http://bental.tau.ac.il/new_ConSurfDB/main_output.php?pdb_ID=2vu6 ConSurf]. | ||
| + | <div style="clear:both"></div> | ||
| + | __TOC__ | ||
| + | </StructureSection> | ||
| + | [[Category: Large Structures]] | ||
| + | [[Category: Thaumatococcus daniellii]] | ||
| + | [[Category: Asherie, N]] | ||
| + | [[Category: Ginsberg, C]] | ||
| + | [[Category: Jakoncic, J]] | ||
| + | [[Category: Chirality]] | ||
| + | [[Category: Crystallization]] | ||
| + | [[Category: Cytoplasmic vesicle]] | ||
| + | [[Category: Dl-tartaric acid]] | ||
| + | [[Category: Microbatch]] | ||
| + | [[Category: Plant protein]] | ||
| + | [[Category: Sweet protein]] | ||
| + | [[Category: Taste-modifying protein]] | ||
| + | [[Category: Temperature]] | ||
Current revision
Atomic resolution (0.95 A) structure of purified Thaumatin I grown in sodium meso-tartrate at 19 C.
| |||||||||||
