1JW5

Structure of Maltose Bound to Open-form Maltodextrin-binding Protein in P1 Crystal

Experimental procedure

Experimental method	SINGLE WAVELENGTH
Source type	ROTATING ANODE
Source details	RIGAKU RU200
Temperature [K]	200
Detector technology	IMAGE PLATE
Collection date	1999-05-14
Detector	MACSCIENCE
Spacegroup name	P 1
Unit cell lengths	37.900, 44.600, 58.100
Unit cell angles	100.60, 101.00, 103.70

Refinement procedure

Resolution	50.000 - 2.000
R-factor	0.199 *
Rwork	0.195
R-free	0.25000 *
RMSD bond length	0.010 *
RMSD bond angle	1.200
Data reduction software	DENZO
Data scaling software	SCALEPACK
Phasing software	CNS
Refinement software	CNS

Data quality characteristics

	Overall	Outer shell
Low resolution limit [Å]	30.000	2.070
High resolution limit [Å]	2.000	2.000
Rmerge	0.042 *	0.041
Number of reflections	42499
<I/σ(I)>	18
Completeness [%]	89.0	87.5
Redundancy	1.8	1.2

Crystallization Conditions

crystal ID	method	pH	temperature	details
1	VAPOR DIFFUSION, HANGING DROP	6.6 *		PEG 20k, Mes, sodium azide, pH 6.2, VAPOR DIFFUSION, HANGING DROP

Crystallization Reagents in Literatures

ID	crystal ID	solution	reagent name	concentration (unit)	details
1	1	drop	MBP	3.5 (mg/ml)
2	1	drop	maltotetraitol	1 (mM)
3	1	drop	PEG3350	20 (%)	pH6.6
4	1	reservoir	PEG3350	30 (%)