PROTEIN WAS PROTEOLIZED DURING CRYSTALLIZATION EXPERIMENT. THE REPORTED SEQUENCE IS THE ONE ...PROTEIN WAS PROTEOLIZED DURING CRYSTALLIZATION EXPERIMENT. THE REPORTED SEQUENCE IS THE ONE OBSERVED 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: 1.89 Å3/Da / 溶媒含有率: 34.94 %
結晶化
温度: 295 K / 手法: 蒸気拡散法, シッティングドロップ法 / pH: 7.5 詳細: protein at 1.2 mg/mL in 10 mM Tris-HCl pH 8.3, 500 mM NaCl, 5 mM BME, 5 mM N,N-dimethylmethanamine, crystallization: The Classics II F12: 0.2 M NaCl, 0.1 M HEPES pH 7.5 25%(w/v) PEG3350, ...詳細: protein at 1.2 mg/mL in 10 mM Tris-HCl pH 8.3, 500 mM NaCl, 5 mM BME, 5 mM N,N-dimethylmethanamine, crystallization: The Classics II F12: 0.2 M NaCl, 0.1 M HEPES pH 7.5 25%(w/v) PEG3350, VAPOR DIFFUSION, SITTING DROP, temperature 295K