3ALD
Crystal structure of sweet-tasting protein Thaumatin I at 1.10 A
Experimental procedure
Experimental method | SINGLE WAVELENGTH |
Source type | SYNCHROTRON |
Source details | SPRING-8 BEAMLINE BL38B1 |
Synchrotron site | SPring-8 |
Beamline | BL38B1 |
Temperature [K] | 100 |
Detector technology | IMAGE PLATE |
Collection date | 2009-04-18 |
Detector | RIGAKU RAXIS V |
Wavelength(s) | 0.7 |
Spacegroup name | P 41 21 2 |
Unit cell lengths | 57.698, 57.698, 149.846 |
Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
Resolution | 10.000 - 1.100 |
R-free | 0.13710 |
Structure solution method | AB INITIO |
RMSD bond length | 0.016 |
RMSD bond angle | 0.034 |
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 | 1.120 |
High resolution limit [Å] | 1.100 | 1.100 |
Rmerge | 0.070 | 0.417 |
Number of reflections | 102886 | |
<I/σ(I)> | 37.74 | 4.91 |
Completeness [%] | 99.7 | 99.5 |
Redundancy | 5.2 | 5.2 |
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 |