2B7Y
Fava Bean Lectin-Glucose Complex
Experimental procedure
| Experimental method | SINGLE WAVELENGTH |
| Source type | ROTATING ANODE |
| Source details | ELLIOTT GX-6 |
| Temperature [K] | 293 |
| Detector technology | FILM |
| Detector | FILM |
| Spacegroup name | P 21 21 21 |
| Unit cell lengths | 90.000, 89.300, 67.400 |
| Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
| Resolution | 46.180 - 3.000 |
| R-factor | 0.227 |
| Rwork | 0.224 |
| R-free | 0.30000 |
| Structure solution method | MOLECULAR REPLACEMENT |
| Starting model (for MR) | Pea lectin. Einspahr et al. (1986) J.Biol.Chem. 261:16518-16527. |
| RMSD bond length | 0.020 |
| RMSD bond angle | 2.056 |
| Data scaling software | ROCKS |
| Phasing software | CROWTHER |
| Refinement software | REFMAC |
Data quality characteristics
| Overall | |
| Low resolution limit [Å] | 46.180 |
| High resolution limit [Å] | 3.000 |
| Number of reflections | 10599 |
| Completeness [%] | 93.0 |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | MICRODIALYSIS | 6.5 | 277 | 1 M glucose, 0.01 M sodium phosphate, pH 6.5, MICRODIALYSIS, temperature 277K |
