3AOK
Crystal structure of sweet-tasting protein thaumatin II
Experimental procedure
| Experimental method | SINGLE WAVELENGTH |
| Source type | SYNCHROTRON |
| Source details | SPRING-8 BEAMLINE BL44XU |
| Synchrotron site | SPring-8 |
| Beamline | BL44XU |
| Temperature [K] | 100 |
| Detector technology | CCD |
| Collection date | 2010-06-04 |
| Detector | ADSC QUANTUM 210 |
| Wavelength(s) | 1.0 |
| Spacegroup name | P 41 21 2 |
| Unit cell lengths | 57.769, 57.769, 150.126 |
| Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
| Resolution | 10.000 - 1.270 |
| R-factor | 0.1121 |
| R-free | 0.14790 |
| Structure solution method | AB INITIO |
| RMSD bond length | 0.015 |
| RMSD bond angle | 0.033 |
| Data reduction software | HKL-2000 |
| Data scaling software | HKL-2000 |
| Phasing software | SHELX |
| Refinement software | SHELXL-97 |
Data quality characteristics
| Overall | Outer shell | |
| Low resolution limit [Å] | 50.000 | 1.320 |
| High resolution limit [Å] | 1.270 | 1.270 |
| Rmerge | 0.072 | 0.328 |
| Number of reflections | 68167 | |
| <I/σ(I)> | 48.1 | 8.3 |
| Completeness [%] | 100.0 | 100 |
| Redundancy | 9.1 | 8.8 |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | VAPOR DIFFUSION, HANGING DROP | 6.5 | 293 | 0.02M ADA, 0.75M TARTRATE, 25%GLYCEROL, pH 6.5, VAPOR DIFFUSION, HANGING DROP, temperature 293K |
