6B7V
Structure of hen egg-white lysozyme pre-treated with high-pressure homogenization at 120 MPa
Summary for 6B7V
Entry DOI | 10.2210/pdb6b7v/pdb |
Descriptor | Lysozyme C, CHLORIDE ION, SODIUM ION, ... (6 entities in total) |
Functional Keywords | lysozyme, pressure, pre-treated, homogenization method, hydrolase |
Biological source | Gallus gallus (Chicken) |
Total number of polymer chains | 1 |
Total formula weight | 14928.19 |
Authors | Morais, M.A.B.,Nascimento, A.F.Z.,Tominaga, C.Y.,Cristianini, M.,Tribst, A.A.L.,Murakami, M.T. (deposition date: 2017-10-05, release date: 2018-07-25) |
Primary citation | Morais, M.A.B.,Nascimento, A.F.Z.,Tominaga, C.Y.,Cristianini, M.,Tribst, A.A.L.,Murakami, M.T. How high pressure pre-treatments affect the function and structure of hen egg-white lysozyme Innov Food Sci Emerg Technol, 47:195-203, 2018 Cited by DOI: 10.1016/j.ifset.2018.02.008PDB entries with the same primary citation |
Experimental method | X-RAY DIFFRACTION (1.482 Å) |
Structure validation
Download full validation report![Download](/newweb/media/icons/dl.png)
![Download](/newweb/media/icons/dl.png)