3PYJ
Reduced sweetness of a monellin (MNEI) mutant results from increased protein flexibility and disruption of a distant poly-(L-proline) II helix
Experimental procedure
| Experimental method | SINGLE WAVELENGTH |
| Source type | SYNCHROTRON |
| Source details | ESRF BEAMLINE ID14-2 |
| Synchrotron site | ESRF |
| Beamline | ID14-2 |
| Temperature [K] | 100 |
| Collection date | 2004-10-01 |
| Spacegroup name | P 41 21 2 |
| Unit cell lengths | 48.666, 48.666, 114.773 |
| Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
| Resolution | 44.810 - 2.000 |
| R-factor | 0.23492 |
| Rwork | 0.231 |
| R-free | 0.27022 |
| Structure solution method | MOLECULAR REPLACEMENT |
| RMSD bond length | 0.018 |
| RMSD bond angle | 1.664 |
| Data reduction software | MOSFLM |
| Data scaling software | PROTEUM PLUS (PLUS) |
| Phasing software | AMoRE |
| Refinement software | REFMAC (5.2.0005) |
Data quality characteristics
| Overall | |
| Low resolution limit [Å] | 37.120 |
| High resolution limit [Å] | 2.000 |
| Number of reflections | 9968 |
| Completeness [%] | 100.0 |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | VAPOR DIFFUSION, SITTING DROP | 5.5 | 293 | 3.6 M sodium formate and 10% v/v glycerol, pH 5.5, VAPOR DIFFUSION, SITTING DROP, temperature 293K |
