1L5W
Crystal Structure of the Maltodextrin Phosphorylase Complexed with the Products of the Enzymatic Reaction between Glucose-1-phosphate and Maltotetraose
Experimental procedure
| Experimental method | SINGLE WAVELENGTH |
| Source type | SYNCHROTRON |
| Source details | ELETTRA BEAMLINE 5.2R |
| Synchrotron site | ELETTRA |
| Beamline | 5.2R |
| Temperature [K] | 100 |
| Detector technology | CCD |
| Collection date | 2001-03-24 |
| Detector | MARRESEARCH |
| Wavelength(s) | 1.2 |
| Spacegroup name | P 21 21 21 |
| Unit cell lengths | 74.508, 105.236, 217.361 |
| Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
| Resolution | 20.000 - 1.800 |
| R-factor | 0.187 * |
| Rwork | 0.186 |
| R-free | 0.21600 * |
| Structure solution method | FOURIER SYNTHESIS |
| Starting model (for MR) | 1l5v |
| RMSD bond length | 0.018 |
| RMSD bond angle | 1.700 * |
| Data reduction software | MOSFLM |
| Data scaling software | SCALA |
| Phasing software | PHASES |
| Refinement software | REFMAC |
Data quality characteristics
| Overall | Outer shell | |
| Low resolution limit [Å] | 17.000 | 1.900 |
| High resolution limit [Å] | 1.800 | 1.800 |
| Rmerge | 0.180 | 0.610 |
| Total number of observations | 1056617 * | |
| Number of reflections | 134845 | |
| <I/σ(I)> | 11 | 2 |
| Completeness [%] | 85.0 | 73.6 |
| Redundancy | 7.8 | 5.2 |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | VAPOR DIFFUSION, HANGING DROP | 8.5 | 291 | PEG 4000, TRIS, Lithium Chloride, Glucose-1-phosphate., pH 8.5, VAPOR DIFFUSION, HANGING DROP, temperature 291K |
Crystallization Reagents in Literatures
| ID | crystal ID | solution | reagent name | concentration (unit) | details |
| 1 | 1 | drop | protein | 6.0 (mg/ml) | |
| 2 | 1 | drop | Glc1P | 100 (mM) | |
| 3 | 1 | reservoir | PEG4000 | 27 (%(w/v)) | |
| 4 | 1 | reservoir | 0.1 (M) | ||
| 5 | 1 | reservoir | Tris | 0.1 (M) | pH8.5 |
