1LSC
THE INFLUENCE OF TEMPERATURE ON LYSOZYME CRYSTALS. STRUCTURE AND DYNAMICS OF PROTEIN AND WATER
Summary for 1LSC
Entry DOI | 10.2210/pdb1lsc/pdb |
Descriptor | HEN EGG WHITE LYSOZYME (2 entities in total) |
Functional Keywords | hydrolase(o-glycosyl) |
Biological source | Gallus gallus (chicken) |
Cellular location | Secreted: P00698 |
Total number of polymer chains | 1 |
Total formula weight | 14331.16 |
Authors | Kurinov, I.,Harrison, R.W. (deposition date: 1994-07-05, release date: 1994-09-30, Last modification date: 2024-06-05) |
Primary citation | Kurinov, I.V.,Harrison, R.W. The influence of temperature on lysozyme crystals. Structure and dynamics of protein and water. Acta Crystallogr.,Sect.D, 51:98-109, 1995 Cited by PubMed: 15299341DOI: 10.1107/S0907444994009261 PDB entries with the same primary citation |
Experimental method | X-RAY DIFFRACTION (1.7 Å) |
Structure validation
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