1ST2
THE THREE-DIMENSIONAL STRUCTURE OF BACILLUS AMYLOLIQUEFACIENS SUBTILISIN AT 1.8 ANGSTROMS AND AN ANALYSIS OF THE STRUCTURAL CONSEQUENCES OF PEROXIDE INACTIVATION
Experimental procedure
| Spacegroup name | P 21 21 21 |
| Unit cell lengths | 39.300, 72.800, 75.350 |
| Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
| Resolution | 10.000 - 2.000 |
| R-factor | 0.168 |
| Rwork | 0.168 |
| RMSD bond length | 0.015 |
| RMSD bond angle | 2.800 |
| Refinement software | PROLSQ |
Data quality characteristics
| Overall | |
| Low resolution limit [Å] | 10.000 |
| High resolution limit [Å] | 2.000 |
| Rmerge | 0.040 * |
| Total number of observations | 11965 * |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | Vapor diffusion * | 6 * |
Crystallization Reagents in Literatures
| ID | crystal ID | solution | reagent name | concentration (unit) | details |
| 1 | 1 | drop | protein | 3-5 (mg/ml) | |
| 2 | 1 | drop | 27 (%sat) | ||
| 3 | 1 | drop | sodium acetate | 0.5 (M) | |
| 4 | 1 | drop | 10 (mM) | ||
| 5 | 1 | reservoir | 40 (%sat) |
