1WS7
Crystal Structure of Mavicyanin from Cucurbita pepo medullosa (Zucchini)
Experimental procedure
Experimental method | SINGLE WAVELENGTH |
Source type | SEALED TUBE |
Source details | RIGAKU R-AXIS IV |
Temperature [K] | 100 |
Wavelength(s) | 1.5414 |
Spacegroup name | P 61 |
Unit cell lengths | 62.660, 62.660, 244.860 |
Unit cell angles | 90.00, 90.00, 120.00 |
Refinement procedure
Resolution | 32.620 - 1.900 |
R-factor | 0.188 |
Rwork | 0.188 |
R-free | 0.23000 |
Structure solution method | MOLECULAR REPLACEMENT |
Starting model (for MR) | structure of oxidized mavicyanin |
RMSD bond length | 0.005 |
RMSD bond angle | 1.300 |
Data reduction software | DENZO |
Data scaling software | SCALEPACK |
Phasing software | AMoRE |
Refinement software | CNS (1.0) |
Data quality characteristics
Overall | Outer shell | |
Low resolution limit [Å] | 50.000 | 50.000 |
High resolution limit [Å] | 1.900 | 1.900 |
Rmerge | 0.061 | 0.123 |
Number of reflections | 40261 | |
<I/σ(I)> | 11.4 | 11.4 |
Completeness [%] | 95.5 | 83.8 |
Redundancy | 95.5 | 83.8 |
Crystallization Conditions
crystal ID | method | pH | temperature | details |
1 | VAPOR DIFFUSION, HANGING DROP | 5.5 | 293 | ammonium sulfate, sodium cacodylate , pH 5.5, VAPOR DIFFUSION, HANGING DROP, temperature 293.0K |