1LSM
THERMAL STABILITY DETERMINANTS OF CHICKEN EGG-WHITE LYSOZYME CORE MUTANTS: HYDROPHOBICITY, PACKING VOLUME AND CONSERVED BURIED WATER MOLECULES
Summary for 1LSM
Entry DOI | 10.2210/pdb1lsm/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 | 14317.18 |
Authors | Holland, D.R.,Shih, P. (deposition date: 1994-09-13, release date: 1994-11-30, Last modification date: 2024-06-05) |
Primary citation | Shih, P.,Holland, D.R.,Kirsch, J.F. Thermal stability determinants of chicken egg-white lysozyme core mutants: hydrophobicity, packing volume, and conserved buried water molecules. Protein Sci., 4:2050-2062, 1995 Cited by PubMed: 8535241PDB entries with the same primary citation |
Experimental method | X-RAY DIFFRACTION (1.7 Å) |
Structure validation
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