1WHT
STRUCTURE OF THE COMPLEX OF L-BENZYLSUCCINATE WITH WHEAT SERINE CARBOXYPEPTIDASE II AT 2.0 ANGSTROMS RESOLUTION
Experimental procedure
| Spacegroup name | P 41 21 2 |
| Unit cell lengths | 95.500, 95.500, 208.600 |
| Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
| Resolution | 20.000 * - 2.000 |
| R-factor | 0.176 |
| RMSD bond length | 0.017 |
| RMSD bond angle | 2.600 |
| Refinement software | TNT |
Data quality characteristics
| Overall | |
| High resolution limit [Å] | 2.000 * |
| Rmerge | 0.077 * |
| Total number of observations | 185798 * |
| Number of reflections | 57926 * |
| Completeness [%] | 87.0 * |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | Vapor diffusion, hanging drop * | 4 * |
Crystallization Reagents in Literatures
| ID | crystal ID | solution | reagent name | concentration (unit) | details |
| 1 | 1 | drop | protein | 2-3 (mg/ml) | |
| 2 | 1 | drop | sodium chloride | 0.25 (M) | |
| 3 | 1 | drop | PEG1550 | 1-4 (%) | |
| 4 | 1 | drop | sodium acetate | 40 (mM) | |
| 5 | 1 | reservoir | 1.5-2.0 (M) | ||
| 6 | 1 | reservoir | sodium acetate | 40 (mM) |
