1LY0

Structure of thaumatin crystallized in the presence of glycerol

1LY0 の概要

• エントリーDOI: 10.2210/pdb1ly0/pdb
• 関連するPDBエントリー: 1LXZ
• 分子名称: Thaumatin I, L(+)-TARTARIC ACID (3 entities in total)
• 機能のキーワード: taste-modifying protein, sweet protein, plant protein
• 由来する生物種: Thaumatococcus daniellii (miracle fruit)
• 細胞内の位置: Cytoplasmic vesicle: P02883
• タンパク質・核酸の鎖数: 1
• 化学式量合計: 22377.15

構造登録者

Charron, C.,Kadri, A.,Robert, M.C.,Giege, R.,Lorber, B. (登録日: 2002-06-06, 公開日: 2003-01-14, 最終更新日: 2024-11-20)

主引用文献

Charron, C.,Kadri, A.,Robert, M.C.,Giege, R.,Lorber, B.
Crystallization in the presence of glycerol displaces water molecules in the structure of thaumatin.
Acta Crystallogr.,Sect.D, 58:2060-2065, 2002

PubMed Abstract: The intensely sweet protein thaumatin has been crystallized at 293 K in the presence of sodium tartrate and 25%(v/v) glycerol for X-ray diffraction data collection at 100 K. A comparison of the three-dimensional structure model derived from a crystal grown in the presence of glycerol with that of a control deprived of this additive reveals only minor changes in the overall structure but a approximately 20% reduction in the number of water molecules. X-ray topography analyses show that the overall quality of the crystals prepared in the presence of this cryoprotectant is enhanced.

PubMed: 12454465
DOI: 10.1107/S0907444902017183

実験手法

X-RAY DIFFRACTION (1.36 Å)