The protein was internally proteolyzed during crystallization, as demonstrated by gel ...The protein was internally proteolyzed during crystallization, as demonstrated by gel electrophoresis. It is uncertain how much was cleaved. It is assumed that the residues missing from the electron density represent the residues that were removed proteolytically
-
実験情報
-
実験
実験
手法: X線回折 / 使用した結晶の数: 1
-
試料調製
結晶
マシュー密度: 2.76 Å3/Da / 溶媒含有率: 55.49 %
結晶化
温度: 298 K / 手法: 蒸気拡散法, シッティングドロップ法 / pH: 8.5 詳細: 0.1 M TRIS pH 8.5, 5% w/v PEG 8000, 20% w/v PEG 300, 10% glycerol