1LSE
THE INFLUENCE OF TEMPERATURE ON LYSOZYME CRYSTALS. STRUCTURE AND DYNAMICS OF PROTEIN AND WATER
Summary for 1LSE
| Entry DOI | 10.2210/pdb1lse/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: 2011-07-13) |
| 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
Download full validation report
