4xvb: Difference between revisions
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<StructureSection load='4xvb' size='340' side='right'caption='[[4xvb]], [[Resolution|resolution]] 1.52Å' scene=''> | <StructureSection load='4xvb' size='340' side='right'caption='[[4xvb]], [[Resolution|resolution]] 1.52Å' scene=''> | ||
== Structural highlights == | == Structural highlights == | ||
<table><tr><td colspan='2'>[[4xvb]] is a 1 chain structure with sequence from [ | <table><tr><td colspan='2'>[[4xvb]] 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=4XVB OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=4XVB 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> | </td></tr><tr id='method'><td class="sblockLbl"><b>[[Empirical_models|Method:]]</b></td><td class="sblockDat" id="methodDat">X-ray diffraction, [[Resolution|Resolution]] 1.52Å</td></tr> | ||
<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[ | <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=4xvb FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=4xvb OCA], [https://pdbe.org/4xvb PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=4xvb RCSB], [https://www.ebi.ac.uk/pdbsum/4xvb PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=4xvb ProSAT]</span></td></tr> | |||
</table> | </table> | ||
== 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__ | __TOC__ | ||
</StructureSection> | </StructureSection> | ||
[[Category: Large Structures]] | [[Category: Large Structures]] | ||
[[Category: | [[Category: Thaumatococcus daniellii]] | ||
[[Category: | [[Category: Masuda T]] | ||
[[Category: | [[Category: Mikami B]] | ||
[[Category: | [[Category: Okubo K]] | ||
Latest revision as of 08:36, 23 October 2024
Recombinant thaumatin in the presence of 1.5M PST at 293K
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