THE FULL SEQUENCE WHICH WAS PREPARED FOR THE CRYSTLLIZATION IS AS FOLLOWS. ...THE FULL SEQUENCE WHICH WAS PREPARED FOR THE CRYSTLLIZATION IS AS FOLLOWS. MHHHHHHSSGLVPRGSGMKETAAAKFERQHMDSPDLGTDDDDKAMADIGS MTKDKTRYKYGDYILRERKGRYYVYKLEYENGEVKERYVGPLADVVESYL KMKLGVVGDTPLQADPPGFEPGTSGSGGGKEGTERRKIALVANLRQYATD GNIKAFYDYLMNERGISEKTAKDYINAISKPYKETRDAQKAYRLFARFLA SRNIIHDEFADKILKAVKVKKANADIYIPTLEEIKRTLQLAKDYSENVYF IYRIALESGVRLSEILKVLKEPERDICGNDVCYYPLSWTRGYKGVFYVFH ITPLKRVEVTKWAIADFERRHKDAIAIKYFRKFVASKMAELSVPLDIIDF IQGRKPTRVLTQHYVSLFGIAKEQYKKYAEWLKGV HOWEVER, THE PROTEIN WAS CRYSTALLIZED BY IN SITU PROTEOLYSIS METHODS (CHYMOTRYPSIN TREATED). THE N-TERMINAL AND SOME LOOPS MISSED IN THE STRUCTURE.
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実験情報
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実験
実験
手法: X線回折 / 使用した結晶の数: 1
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試料調製
結晶
マシュー密度: 3.55 Å3/Da / 溶媒含有率: 65.39 %
結晶化
温度: 289 K / 手法: 蒸気拡散法, ハンギングドロップ法 / pH: 7.5 詳細: 0.2M NaCl or MgCl2, 0.1M HEPES, 25%(w/v) polyethylene glycol 3350, pH 7.5, VAPOR DIFFUSION, HANGING DROP, temperature 289K