温度: 293.15 K / 手法: 蒸気拡散法, シッティングドロップ法 / pH: 7.6 詳細: The protein was crystallized fresh without any freezing step, and obtained through the sitting drop method on a 96-Well MRC 2-Drop Crystallization Plates in polystyrene (SWISSCI, United ...詳細: The protein was crystallized fresh without any freezing step, and obtained through the sitting drop method on a 96-Well MRC 2-Drop Crystallization Plates in polystyrene (SWISSCI, United Kingdom) under anaerobic conditions (N2:H2, gas ratio of 97:3). Crystallization was performed at 9 mg/ml glutamine synthetase in 25 mM Tris/HCl pH 7.6, 10% v/v glycerol, and 2 mM dithiothreitol. The reservoir contained 90 ul precipitant (1.6 M sodium citrate tribasic dihydrate). 0.55 uL protein was mixed with 0.55 uL precipitant. Crystals were soaked for 4 min in the crystallization solution supplemented with 10 mM ATP/Mg2+/sodium glutamate and then back soaked in the crystallization solution supplemented with 25% glycerol prior to freezing in liquid nitrogen.
構造決定の手法: 分子置換 / 解像度: 2.7→49.1 Å / SU ML: 0.31 / 交差検証法: FREE R-VALUE / σ(F): 1.34 / 位相誤差: 26.33 / 立体化学のターゲット値: ML 詳細: Refinement was performed with PHENIX and BUSTER in combination with fast automatic visual model building in COOT. All models were systematically validated by using Molprobity. The model was ...詳細: Refinement was performed with PHENIX and BUSTER in combination with fast automatic visual model building in COOT. All models were systematically validated by using Molprobity. The model was refined by applying translation libration screw model, without non-crystallography symmetry and without generating hydrogens.
Rfactor
反射数
%反射
Rfree
0.2172
6728
5.23 %
Rwork
0.1961
-
-
obs
0.1972
128533
68.46 %
溶媒の処理
減衰半径: 0.9 Å / VDWプローブ半径: 1.1 Å / 溶媒モデル: FLAT BULK SOLVENT MODEL