8rs3: Difference between revisions

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'''Unreleased structure'''


The entry 8rs3 is ON HOLD  until Paper Publication
==Thaumatin measured via serial crystallography from a kapton HARE-chip (50 micron)==
 
<StructureSection load='8rs3' size='340' side='right'caption='[[8rs3]], [[Resolution|resolution]] 1.70&Aring;' scene=''>
Authors: Bosman, R., Prester, A., von Soosten, L., Dibenedetto, S., Bartels, K., Sung, S., von Stetten, D., Mehrabi, P., Schulz, E.C.
== Structural highlights ==
 
<table><tr><td colspan='2'>[[8rs3]] 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=8RS3 OCA]. For a <b>guided tour on the structure components</b> use [https://proteopedia.org/fgij/fg.htm?mol=8RS3 FirstGlance]. <br>
Description: Thaumatin measured via serial crystallography from a kapton HARE-chip (50 micron)
</td></tr><tr id='method'><td class="sblockLbl"><b>[[Empirical_models|Method:]]</b></td><td class="sblockDat" id="methodDat">X-ray diffraction, [[Resolution|Resolution]] 1.7&#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: Schulz, E.C]]
<tr id='resources'><td class="sblockLbl"><b>Resources:</b></td><td class="sblockDat"><span class='plainlinks'>[https://proteopedia.org/fgij/fg.htm?mol=8rs3 FirstGlance], [http://oca.weizmann.ac.il/oca-bin/ocaids?id=8rs3 OCA], [https://pdbe.org/8rs3 PDBe], [https://www.rcsb.org/pdb/explore.do?structureId=8rs3 RCSB], [https://www.ebi.ac.uk/pdbsum/8rs3 PDBsum], [https://prosat.h-its.org/prosat/prosatexe?pdbcode=8rs3 ProSAT]</span></td></tr>
[[Category: Prester, A]]
</table>
[[Category: Sung, S]]
== Function ==
[[Category: Dibenedetto, S]]
[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.
[[Category: Mehrabi, P]]
__TOC__
[[Category: Bartels, K]]
</StructureSection>
[[Category: Von Stetten, D]]
[[Category: Large Structures]]
[[Category: Von Soosten, L]]
[[Category: Thaumatococcus daniellii]]
[[Category: Bosman, R]]
[[Category: Bartels K]]
[[Category: Bosman R]]
[[Category: Dibenedetto S]]
[[Category: Mehrabi P]]
[[Category: Prester A]]
[[Category: Schulz EC]]
[[Category: Sung S]]
[[Category: Von Soosten L]]
[[Category: Von Stetten D]]

Latest revision as of 06:21, 5 February 2025

Thaumatin measured via serial crystallography from a kapton HARE-chip (50 micron)

8rs3, resolution 1.70Å

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