1HEO
STRUCTURAL AND THERMODYNAMIC ANALYSIS OF COMPENSATING MUTATIONS WITHIN THE CORE OF CHICKEN EGG WHITE LYSOZYME
Summary for 1HEO
Entry DOI | 10.2210/pdb1heo/pdb |
Descriptor | HEN EGG WHITE LYSOZYME (2 entities in total) |
Functional Keywords | hydrolase(o-glycosyl) |
Biological source | Gallus gallus (chicken) |
Total number of polymer chains | 1 |
Total formula weight | 14317.13 |
Authors | Wilson, K.P.,Malcolm, B.A.,Matthews, B.W. (deposition date: 1992-01-10, release date: 1993-10-31, Last modification date: 2021-06-30) |
Primary citation | Wilson, K.P.,Malcolm, B.A.,Matthews, B.W. Structural and thermodynamic analysis of compensating mutations within the core of chicken egg white lysozyme. J.Biol.Chem., 267:10842-10849, 1992 Cited by PubMed: 1587860PDB entries with the same primary citation |
Experimental method | X-RAY DIFFRACTION (1.8 Å) |
Structure validation
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