1ly0
From Proteopedia
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| - | [[Image:1ly0.jpg|left|200px]] | + | [[Image:1ly0.jpg|left|200px]] |
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| - | '''Structure of thaumatin crystallized in the presence of glycerol''' | + | {{Structure |
| + | |PDB= 1ly0 |SIZE=350|CAPTION= <scene name='initialview01'>1ly0</scene>, resolution 1.36Å | ||
| + | |SITE= | ||
| + | |LIGAND= <scene name='pdbligand=TLA:L(+)-TARTARIC ACID'>TLA</scene> | ||
| + | |ACTIVITY= | ||
| + | |GENE= | ||
| + | }} | ||
| + | |||
| + | '''Structure of thaumatin crystallized in the presence of glycerol''' | ||
| + | |||
==Overview== | ==Overview== | ||
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==About this Structure== | ==About this Structure== | ||
| - | 1LY0 is a [ | + | 1LY0 is a [[Single protein]] structure of sequence from [http://en.wikipedia.org/wiki/Thaumatococcus_daniellii Thaumatococcus daniellii]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=1LY0 OCA]. |
==Reference== | ==Reference== | ||
| - | Crystallization in the presence of glycerol displaces water molecules in the structure of thaumatin., Charron C, Kadri A, Robert MC, Giege R, Lorber B, Acta Crystallogr D Biol Crystallogr. 2002 Dec;58(Pt 12):2060-5. Epub 2002, Nov 23. PMID:[http:// | + | Crystallization in the presence of glycerol displaces water molecules in the structure of thaumatin., Charron C, Kadri A, Robert MC, Giege R, Lorber B, Acta Crystallogr D Biol Crystallogr. 2002 Dec;58(Pt 12):2060-5. Epub 2002, Nov 23. PMID:[http://www.ncbi.nlm.nih.gov/pubmed/12454465 12454465] |
[[Category: Single protein]] | [[Category: Single protein]] | ||
[[Category: Thaumatococcus daniellii]] | [[Category: Thaumatococcus daniellii]] | ||
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[[Category: taste-modifying protein]] | [[Category: taste-modifying protein]] | ||
| - | ''Page seeded by [http://oca.weizmann.ac.il/oca OCA ] on Thu | + | ''Page seeded by [http://oca.weizmann.ac.il/oca OCA ] on Thu Mar 20 12:36:29 2008'' |
Revision as of 10:36, 20 March 2008
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| , resolution 1.36Å | |||||||
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| Ligands: | |||||||
| Coordinates: | save as pdb, mmCIF, xml | ||||||
Structure of thaumatin crystallized in the presence of glycerol
Overview
The intensely sweet protein thaumatin has been crystallized at 293 K in the presence of sodium tartrate and 25%(v/v) glycerol for X-ray diffraction data collection at 100 K. A comparison of the three-dimensional structure model derived from a crystal grown in the presence of glycerol with that of a control deprived of this additive reveals only minor changes in the overall structure but a approximately 20% reduction in the number of water molecules. X-ray topography analyses show that the overall quality of the crystals prepared in the presence of this cryoprotectant is enhanced.
About this Structure
1LY0 is a Single protein structure of sequence from Thaumatococcus daniellii. Full crystallographic information is available from OCA.
Reference
Crystallization in the presence of glycerol displaces water molecules in the structure of thaumatin., Charron C, Kadri A, Robert MC, Giege R, Lorber B, Acta Crystallogr D Biol Crystallogr. 2002 Dec;58(Pt 12):2060-5. Epub 2002, Nov 23. PMID:12454465
Page seeded by OCA on Thu Mar 20 12:36:29 2008
