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3zej

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<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=3zej FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=3zej OCA], [http://www.rcsb.org/pdb/explore.do?structureId=3zej RCSB], [http://www.ebi.ac.uk/pdbsum/3zej PDBsum]</span></td></tr>
<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=3zej FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=3zej OCA], [http://www.rcsb.org/pdb/explore.do?structureId=3zej RCSB], [http://www.ebi.ac.uk/pdbsum/3zej PDBsum]</span></td></tr>
</table>
</table>
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== Function ==
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[[http://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.
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== Publication Abstract from PubMed ==
== Publication Abstract from PubMed ==

Revision as of 06:15, 25 December 2014

Thaumatin structure determined at room temperature by in-situ diffraction in ChipX

3zej, resolution 1.55Å

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