2ly6
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=2ly6 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=2ly6 OCA], [http://www.rcsb.org/pdb/explore.do?structureId=2ly6 RCSB], [http://www.ebi.ac.uk/pdbsum/2ly6 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=2ly6 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=2ly6 OCA], [http://www.rcsb.org/pdb/explore.do?structureId=2ly6 RCSB], [http://www.ebi.ac.uk/pdbsum/2ly6 PDBsum]</span></td></tr> | ||
</table> | </table> | ||
| + | == Function == | ||
| + | [[http://www.uniprot.org/uniprot/DEF_PENBA DEF_PENBA]] Taste-modifying protein; sweet-tasting. It is 2000 sweeter than sucrose on a molar basis.<ref>PMID:15118082</ref> Has a pH-specific antimicrobial activity against bacteria (B.subtilis, E.coli and S.aureus) and the fungus C.albicans.<ref>PMID:15118082</ref> | ||
<div style="background-color:#fffaf0;"> | <div style="background-color:#fffaf0;"> | ||
== Publication Abstract from PubMed == | == Publication Abstract from PubMed == | ||
Revision as of 22:35, 24 December 2014
Refined solution structure of recombinant brazzein at low temperature
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