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: 2024-11-20)

• 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; DOI: 10.1021/CG900465H

Experimental method

X-RAY DIFFRACTION (1.6 Å)