Brand  (β version)

PDB ID: 1YKY

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Ligands
Code Name Style Show Link
1BO 1-butanol PoSSuM
CL Chloride ion PoSSuM
NA Sodium ion PoSSuM
Non-standard Residues
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Glycosylation
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Structure summary

Code : 1YKY   PDBj   RCSB PDB   PDBe
Header : HYDROLASE
Title : Effect of alcohols on protein hydration
Release Data : 2005-07-05
Compound :
mol_id molecule chains synonym
1 Lysozyme C X 1,4-beta-N-acetylmuramidase C, Allergen Gal d 4, Gal d IV
ec: 3.2.1.17
Source :
mol_id organism_scientific organism_common
1 Gallus gallus  (taxid:9031) Chicken
Authors : Deshpande, A., Nimsadkar, S., Mande, S.C.
Keywords : Hen egg white lysozyme, alcohols, hydration, water structure, HYDROLASE
Exp. method : X-RAY DIFFRACTION ( 1.9 Å )
Citation :

Effect of alcohols on protein hydration: crystallographic analysis of hen egg-white lysozyme in the presence of alcohols.

Deshpande, A.,Nimsadkar, S.,Mande, S.C.
(2005)  Acta Crystallogr.,Sect.D  61 : 1005 - 1008

PubMed: 15983424
DOI: 10.1107/S0907444905009364

Reaction

Chain : X
UniProt : P00698 (LYSC_CHICK)
Reaction: EC: Evidence:
Physiological Direction:
Hydrolysis of (1->4)-beta-linkages between N-acetylmuramic acid and N-acetyl-D-glucosamine residues in a peptidoglycan and between N-acetyl-D-glucosamine residues in chitodextrins. 3.2.1.17 -
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