5Z1P
Structural basis of the improved sweetness and stability of the single-chain sweet-tasting protein monellin (MNEI)
Experimental procedure
| Experimental method | SINGLE WAVELENGTH |
| Source type | SYNCHROTRON |
| Source details | SSRF BEAMLINE BL18U1 |
| Synchrotron site | SSRF |
| Beamline | BL18U1 |
| Temperature [K] | 100 |
| Detector technology | PIXEL |
| Collection date | 2017-11-01 |
| Detector | DECTRIS PILATUS3 S 6M |
| Wavelength(s) | 0.987 |
| Spacegroup name | P 1 |
| Unit cell lengths | 35.603, 46.126, 70.176 |
| Unit cell angles | 71.22, 79.00, 67.32 |
Refinement procedure
| Resolution | 40.930 - 1.890 |
| R-factor | 0.21808 |
| Rwork | 0.216 |
| R-free | 0.26577 |
| Structure solution method | MOLECULAR REPLACEMENT |
| Starting model (for MR) | 1iv7 |
| RMSD bond length | 0.017 |
| RMSD bond angle | 1.711 |
| Data reduction software | HKL-3000 |
| Data scaling software | HKL-3000 |
| Phasing software | MOLREP |
| Refinement software | REFMAC (5.7.0032) |
Data quality characteristics
| Overall | Outer shell | |
| Low resolution limit [Å] | 50.000 | 1.930 |
| High resolution limit [Å] | 1.900 | 1.900 |
| Rmerge | 0.134 | 0.418 |
| Rpim | 0.081 | 0.252 |
| Number of reflections | 29868 | 1400 |
| <I/σ(I)> | 12.75 | |
| Completeness [%] | 96.8 | 90.8 |
| Redundancy | 3.3 | 2.7 |
Crystallization Conditions
| crystal ID | method | pH | temperature | details |
| 1 | VAPOR DIFFUSION, SITTING DROP | 297 | 20% PEG3350, 0.2M Sodium Aceteta, 0.1M Tris PH 8.5 |
