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3qy5
From Proteopedia
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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=3qy5 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=3qy5 OCA], [http://www.rcsb.org/pdb/explore.do?structureId=3qy5 RCSB], [http://www.ebi.ac.uk/pdbsum/3qy5 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=3qy5 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=3qy5 OCA], [http://www.rcsb.org/pdb/explore.do?structureId=3qy5 RCSB], [http://www.ebi.ac.uk/pdbsum/3qy5 PDBsum]</span></td></tr> | ||
</table> | </table> | ||
| + | == Function == | ||
| + | [[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. | ||
__TOC__ | __TOC__ | ||
</StructureSection> | </StructureSection> | ||
Revision as of 13:38, 25 December 2014
Microfluidic crystallization of Thaumatin using the Crystal Former
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