7S2B
Crystal structure of hen egg white lysozyme
Experimental procedure
Experimental method | SINGLE WAVELENGTH |
Source type | SEALED TUBE |
Source details | BRUKER IMUS 3.0 MICROFOCUS |
Temperature [K] | 125 |
Detector technology | CMOS |
Collection date | 2020-12-12 |
Detector | BRUKER PHOTON 100 |
Wavelength(s) | 1.54184 |
Spacegroup name | P 43 21 2 |
Unit cell lengths | 78.201, 78.201, 36.941 |
Unit cell angles | 90.00, 90.00, 90.00 |
Refinement procedure
Resolution | 22.140 - 1.600 |
R-factor | 0.1826 |
Rwork | 0.181 |
R-free | 0.21320 |
Structure solution method | MOLECULAR REPLACEMENT |
Starting model (for MR) | 6qwy |
RMSD bond length | 0.011 |
RMSD bond angle | 1.768 |
Data reduction software | XDS |
Data scaling software | SAINT (V8.40A) |
Phasing software | MOLREP |
Refinement software | REFMAC (5.8.0238) |
Data quality characteristics
Overall | Inner shell | Outer shell | |
Low resolution limit [Å] | 22.140 | 22.140 | 1.656 |
High resolution limit [Å] | 1.599 | 3.442 | 1.599 |
Number of reflections | 29864 | 3100 | 29864 |
<I/σ(I)> | 19.48 | ||
Completeness [%] | 99.9 | ||
Redundancy | 7.14 |
Crystallization Conditions
crystal ID | method | pH | temperature | details |
1 | EVAPORATION | 4.6 | 295 | 1.2 M NaCl, 100 mM Sodium Acetate, 50 mg/mL Lyzozyme, 30% Glycerol for cryoprotection |