THE FOLLOWING FULL-LENGTH PROTEIN WAS CRYSTALLIZED, HOWEVER ONLY 70 RESIDUES WERE OBSERVED IN THE ...THE FOLLOWING FULL-LENGTH PROTEIN WAS CRYSTALLIZED, HOWEVER ONLY 70 RESIDUES WERE OBSERVED IN THE CRYSTAL. SEQRES REPRESENTS THE OBSERVED RESIDUES ONLY. MHHHHHHSSGVDLWSHPQFEKGTENLYFQSNAMLDFRVETFLTV(CME)RTMNYTRAAEEL NITQPAVSQHIAHLERDYGVPLFAYRNKKLQLTDAGALLRDALSTMAHDERLLRDRMRSSA TGARVELSLGMTLTAGEYLVAAPLADYLRRHPELHVAVRSGGTSELLALLNAGEIDCAFVE GFFDKNAYAWDVFRTERLVCVCAADHEFAARPVRVEDLFDERLIVREPGSGTRAVLEHALA AQNLTVDGFAQASVVESLDVIKILVEHDLGISFLYEAAVARELAAGTLRVIDLEGLAILHD IAFIRLKNSVFEREFQNLFADL
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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: 2.02 Å3/Da / 溶媒含有率: 39.19 %
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: 8.5 詳細: protein at 1.3 mg/mL in 10 mM Tris-HCl pH 8.3, 500 mM NaCl, 5 mM BME. crystallization: The Classics II Suite (A12 (#12): 100 mM Tris pH 8.5, 3 M NaCl), VAPOR DIFFUSION, SITTING DROP, ...詳細: protein at 1.3 mg/mL in 10 mM Tris-HCl pH 8.3, 500 mM NaCl, 5 mM BME. crystallization: The Classics II Suite (A12 (#12): 100 mM Tris pH 8.5, 3 M NaCl), VAPOR DIFFUSION, SITTING DROP, temperature 295K. Cryo condition: 25% (final) sucrose.