1ly0

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[[Image:1ly0.jpg|left|200px]]
[[Image:1ly0.jpg|left|200px]]
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{{Structure
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|PDB= 1ly0 |SIZE=350|CAPTION= <scene name='initialview01'>1ly0</scene>, resolution 1.36&Aring;
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The line below this paragraph, containing "STRUCTURE_1ly0", creates the "Structure Box" on the page.
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|SITE=
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|LIGAND= <scene name='pdbligand=TLA:L(+)-TARTARIC+ACID'>TLA</scene>
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{{STRUCTURE_1ly0| PDB=1ly0 | SCENE= }}
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|RELATEDENTRY=[[1lxz|1LXZ]]
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|RESOURCES=<span class='plainlinks'>[http://oca.weizmann.ac.il/oca-docs/fgij/fg.htm?mol=1ly0 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=1ly0 OCA], [http://www.ebi.ac.uk/pdbsum/1ly0 PDBsum], [http://www.rcsb.org/pdb/explore.do?structureId=1ly0 RCSB]</span>
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'''Structure of thaumatin crystallized in the presence of glycerol'''
'''Structure of thaumatin crystallized in the presence of glycerol'''
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[[Category: Lorber, B.]]
[[Category: Lorber, B.]]
[[Category: Robert, M C.]]
[[Category: Robert, M C.]]
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[[Category: sweet protein]]
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[[Category: Sweet protein]]
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[[Category: taste-modifying protein]]
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[[Category: Taste-modifying protein]]
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''Page seeded by [http://oca.weizmann.ac.il/oca OCA ] on Sat May 3 00:24:35 2008''
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''Page seeded by [http://oca.weizmann.ac.il/oca OCA ] on Sun Mar 30 22:08:46 2008''
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Revision as of 21:24, 2 May 2008

Image:1ly0.jpg

Template:STRUCTURE 1ly0

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 Sat May 3 00:24:35 2008

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