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题名: Crystallization and preliminary X-ray analysis of the thermostable sweet protein mabinlin II
作者: Guan, RJ; Zheng, JM; Hu, Z; Wang, DC
刊名: ACTA CRYSTALLOGRAPHICA SECTION D-BIOLOGICAL CRYSTALLOGRAPHY
英文摘要: Mabinlin II is a sweet protein with the highest known thermostablility and is isolated from the seeds of Capparis masaikai Lev1. grown in south China. Two crystal forms of mabinlin II were obtained using the hanging-drop vapour-diffusion method. One of them diffracts to 2.8 Angstrom resolution and belongs to space group P2, with unit-cell parameters a = 50.16, b = 50.17, c = 76.60 Angstrom, beta = 99.6 degrees. There are four molecules per asymmetric unit, with a solvent content of 35.3%.
出版日期: 2000-07-01
卷号: 56, 期号:Part 7, 页码:918-919
语种: 英语
ISSN号: 0907-4449
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内容类型: 期刊论文
URI标识: http://ir.kib.ac.cn/handle/151853/14385
Appears in Collections:离退休_期刊论文

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作者单位: 1.Chinese Acad Sci, Inst Biophys, Beijing 100101, Peoples R China
2.Chinese Acad Sci, Kunming Inst Bot, Kunming 650204, Peoples R China

Recommended Citation:
Guan, RJ; Zheng, JM; Hu, Z; Wang, DC.Crystallization and preliminary X-ray analysis of the thermostable sweet protein mabinlin II,ACTA CRYSTALLOGRAPHICA SECTION D-BIOLOGICAL CRYSTALLOGRAPHY,2000,56(Part 7):918-919
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