2WBZ

1.6 A Structure of Thaumatin Crystallized without Tartrate at 4 C

Summary for 2WBZ

Entry DOI	10.2210/pdb2wbz/pdb
Related	1KWN 1LR2 1LR3 1LXZ 1LY0 1PP3 1RQW 1THI 1THU 1THV 1THW 2A7I 2BLR 2BLU 2D8O 2D8P 2VHK 2VHR 2VI1 2VI2 2VI3 2VI4 2VU6 2VU7
Descriptor	Thaumatin I (2 entities in total)
Functional Keywords	taste-modifying protein, kinetics of crystallization, sweet protein, plant protein, disulfide bond, thaumatin, chirality, microbatch, temperature, cytoplasmic vesicle
Biological source	Thaumatococcus daniellii (Katemfe)
Total number of polymer chains	1
Total formula weight	22155.98
Authors	Jakoncic, J.,Asherie, N.,Ginsberg, C. (deposition date: 2009-03-06, release date: 2009-11-24, Last modification date: 2019-02-20)
Primary citation	Asherie, N.,Jakoncic, J.,Ginsberg, C.,Greenbaum, A.,Stojanoff, V.,Hrnjez, B.J.,Blass, S.,Berger, J. Tartrate Chirality Determines Thaumatin Crystal Habit Cryst.Growth Des., 9:4189-, 2009 Cited by DOI: 10.1021/CG900465H PDB entries with the same primary citation
Experimental method	X-RAY DIFFRACTION (1.6 Å)

Structure validation