1LSM
THERMAL STABILITY DETERMINANTS OF CHICKEN EGG-WHITE LYSOZYME CORE MUTANTS: HYDROPHOBICITY, PACKING VOLUME AND CONSERVED BURIED WATER MOLECULES
Entity
| Entity ID | Chain ID | Description | Type | Chain length | Formula weight | Number of molecules | DB Name (Accession) | Biological source | Descriptive keywords |
| 1 | A | HEN EGG WHITE LYSOZYME | polymer | 129 | 14317.2 | 1 | UniProt (P00698) Pfam (PF00062) In PDB | Gallus gallus (chicken) | |
| 2 | water | water | 18.0 | 170 | Chemie (HOH) |
Sequence modifications
A: 1 - 129 (UniProt: P00698)
| PDB | External Database | Details |
|---|---|---|
| Leu 55 | Ile 73 | CONFLICT |
| Thr 91 | Ser 109 | CONFLICT |
| Ser 101 | Asp 119 | CONFLICT |
Sequence viewer
Contents of the asymmetric unit
| Polymers | Number of chains | 1 |
| Total formula weight | 14317.2 | |
| All* | Total formula weight | 14317.2 |
