3x3o: Difference between revisions

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New page: '''Unreleased structure''' The entry 3x3o is ON HOLD Authors: Masuda, T., Okubo, K., Mikami, B. Description: Recombinant thaumatin in the presence of 0.5M PST at 298K [[Category: Unrel...
 
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'''Unreleased structure'''


The entry 3x3o is ON HOLD
==Recombinant thaumatin in the presence of 0.5M PST at 298K==
 
<StructureSection load='3x3o' size='340' side='right'caption='[[3x3o]], [[Resolution|resolution]] 1.48&Aring;' scene=''>
Authors: Masuda, T., Okubo, K., Mikami, B.
== Structural highlights ==
 
<table><tr><td colspan='2'>[[3x3o]] 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=3X3O OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=3X3O FirstGlance]. <br>
Description: Recombinant thaumatin in the presence of 0.5M PST at 298K
</td></tr><tr id='method'><td class="sblockLbl"><b>[[Empirical_models|Method:]]</b></td><td class="sblockDat" id="methodDat">X-ray diffraction, [[Resolution|Resolution]] 1.48&#8491;</td></tr>
[[Category: Unreleased Structures]]
<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>
[[Category: Okubo, K]]
<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[https://proteopedia.org/fgij/fg.htm?mol=3x3o FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=3x3o OCA], [https://pdbe.org/3x3o PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=3x3o RCSB], [https://www.ebi.ac.uk/pdbsum/3x3o PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=3x3o ProSAT]</span></td></tr>
[[Category: Mikami, B]]
</table>
[[Category: Masuda, T]]
== 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.
__TOC__
</StructureSection>
[[Category: Large Structures]]
[[Category: Thaumatococcus daniellii]]
[[Category: Masuda T]]
[[Category: Mikami B]]
[[Category: Okubo K]]
Retrieved from "https://proteopedia.org/3x3o"