Solution Structure, Backbone Dynamics, and stability of a Double Mutant Single-Chain Monellin. Structural origin of sweetness
GEWEIIEIGP FYQNLGKFAV DEENKIGQYG RLTFNKVIKP CMKKTIYENE REIKGYEYQL YVYASDKLFR ADISEDYKTR GRKLLRFNGP V
Polymer type: polypeptide(L)
Total | 1H | |
---|---|---|
All | 86.8 % (526 of 606) | 86.8 % (526 of 606) |
Backbone | 94.1 % (176 of 187) | 94.1 % (176 of 187) |
Sidechain | 83.5 % (350 of 419) | 83.5 % (350 of 419) |
Aromatic | 71.4 % (45 of 63) | 71.4 % (45 of 63) |
Methyl | 88.1 % (37 of 42) | 88.1 % (37 of 42) |
1. MONELLIN
GEWEIIEIGP FYQNLGKFAV DEENKIGQYG RLTFNKVIKP CMKKTIYENE REIKGYEYQL YVYASDKLFR ADISEDYKTR GRKLLRFNGP VPressure 1 atm, Temperature 298 K, pH 7.0
# | Name | Isotope labeling | Type | Concentration |
---|---|---|---|---|
1 | MONELLIN | 2 mM | ||
2 | photassium phosphate | 50 mM | ||
3 | H20 | 90 % | ||
4 | D20 | 10 % |