3WW8
Crystal structure of the computationally designed Pizza3 protein
Experimental procedure
Experimental method | SINGLE WAVELENGTH |
Source type | SYNCHROTRON |
Source details | PHOTON FACTORY BEAMLINE BL-17A |
Synchrotron site | Photon Factory |
Beamline | BL-17A |
Temperature [K] | 95 |
Detector technology | CCD |
Collection date | 2013-10-28 |
Detector | ADSC QUANTUM 270 |
Wavelength(s) | 0.98000 |
Spacegroup name | P 21 21 21 |
Unit cell lengths | 48.882, 56.213, 69.966 |
Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
Resolution | 40.071 - 1.402 |
R-factor | 0.1875 |
Rwork | 0.186 |
R-free | 0.22320 |
Structure solution method | MOLECULAR REPLACEMENT |
RMSD bond length | 0.006 |
RMSD bond angle | 1.158 |
Data reduction software | HKL-2000 |
Data scaling software | HKL-2000 |
Phasing software | PHASER |
Refinement software | PHENIX ((phenix.refine: dev_1412)) |
Data quality characteristics
Overall | Outer shell | |
Low resolution limit [Å] | 50.000 | 1.420 |
High resolution limit [Å] | 1.400 | 1.400 |
Rmerge | 0.065 | 0.426 |
Number of reflections | 37433 | |
<I/σ(I)> | 40.16 | 3.88 |
Completeness [%] | 97.3 | 95.1 |
Redundancy | 5.3 | 3 |
Crystallization Conditions
crystal ID | method | pH | temperature | details |
1 | VAPOR DIFFUSION, HANGING DROP | 293 | 1.6M Ammonium sulfate, VAPOR DIFFUSION, HANGING DROP, temperature 293K |