5a47: Difference between revisions
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==Structure of Thaumatin obtained by multi crystal data collection== | ==Structure of Thaumatin obtained by multi crystal data collection== | ||
<StructureSection load='5a47' size='340' side='right' caption='[[5a47]], [[Resolution|resolution]] 1.20Å' scene=''> | <StructureSection load='5a47' size='340' side='right'caption='[[5a47]], [[Resolution|resolution]] 1.20Å' scene=''> | ||
== Structural highlights == | == Structural highlights == | ||
<table><tr><td colspan='2'>[[5a47]] is a 1 chain structure with sequence from [ | <table><tr><td colspan='2'>[[5a47]] is a 1 chain structure with sequence from [https://en.wikipedia.org/wiki/Thaumatococcus_daniellii Thaumatococcus daniellii]. Full crystallographic information is available from [http://oca.weizmann.ac.il/oca-bin/ocashort?id=5A47 OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=5A47 FirstGlance]. <br> | ||
</td></tr><tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat"><scene name='pdbligand=TLA:L(+)-TARTARIC+ACID'>TLA</scene> | </td></tr><tr id='ligand'><td class="sblockLbl"><b>[[Ligand|Ligands:]]</b></td><td class="sblockDat" id="ligandDat"><scene name='pdbligand=TLA:L(+)-TARTARIC+ACID'>TLA</scene></td></tr> | ||
<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[https://proteopedia.org/fgij/fg.htm?mol=5a47 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=5a47 OCA], [https://pdbe.org/5a47 PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=5a47 RCSB], [https://www.ebi.ac.uk/pdbsum/5a47 PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=5a47 ProSAT]</span></td></tr> | |||
<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[ | |||
</table> | </table> | ||
== Function == | == Function == | ||
[ | [https://www.uniprot.org/uniprot/THM1_THADA THM1_THADA] Taste-modifying protein; intensely sweet-tasting. It is 100000 times sweeter than sucrose on a molar basis. | ||
<div style="background-color:#fffaf0;"> | <div style="background-color:#fffaf0;"> | ||
== Publication Abstract from PubMed == | == Publication Abstract from PubMed == | ||
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__TOC__ | __TOC__ | ||
</StructureSection> | </StructureSection> | ||
[[Category: Large Structures]] | |||
[[Category: Thaumatococcus daniellii]] | [[Category: Thaumatococcus daniellii]] | ||
[[Category: Bourenkov | [[Category: Bourenkov G]] | ||
[[Category: Gordeliy | [[Category: Gordeliy VI]] | ||
[[Category: Leonard | [[Category: Leonard GA]] | ||
[[Category: McCarthy | [[Category: McCarthy AA]] | ||
[[Category: Mueller-Dieckmann | [[Category: Mueller-Dieckmann C]] | ||
[[Category: Popov | [[Category: Popov AN]] | ||
[[Category: Round | [[Category: Round ES]] | ||
[[Category: Svensson O]] | |||
[[Category: Svensson | [[Category: Zander U]] | ||
[[Category: Zander | [[Category: De Sanctis D]] | ||
[[Category: | |||
Latest revision as of 04:38, 25 May 2023
Structure of Thaumatin obtained by multi crystal data collection
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