NMR Structure of YcgL, a Conserved Protein from Escherichia coli Representing the DUF709 Family with a Novel a/b/a Sandwich Fold
GSMPKPGILK SKSMFCVIYR SSKRDQTYLY VEKKDDFSRV PEELMKGFGQ PQLAMILPLD GRKKLVNADI EKVKQALTEQ GYYLQLPPPP EDLLKQHLSV MGQKTDDTNK
Polymer type: polypeptide(L)
Total | 1H | 13C | 15N | |
---|---|---|---|---|
All | 79.3 % (1069 of 1348) | 73.7 % (529 of 718) | 84.6 % (439 of 519) | 91.0 % (101 of 111) |
Backbone | 89.7 % (576 of 642) | 90.8 % (198 of 218) | 87.6 % (283 of 323) | 94.1 % (95 of 101) |
Sidechain | 71.8 % (581 of 809) | 65.8 % (329 of 500) | 82.3 % (246 of 299) | 60.0 % (6 of 10) |
Aromatic | 74.3 % (55 of 74) | 62.2 % (23 of 37) | 86.5 % (32 of 37) | |
Methyl | 99.1 % (105 of 106) | 98.1 % (52 of 53) | 100.0 % (53 of 53) |
1. Hypothetical protein ycgL
GSMPKPGILK SKSMFCVIYR SSKRDQTYLY VEKKDDFSRV PEELMKGFGQ PQLAMILPLD GRKKLVNADI EKVKQALTEQ GYYLQLPPPP EDLLKQHLSV MGQKTDDTNKPressure 1 atm, Temperature 308 K, pH 6.8
# | Name | Isotope labeling | Type | Concentration |
---|---|---|---|---|
1 | Hypothetical protein ycgL | |||
2 | phosphate buffer | 50 mM | ||
3 | DTT | 15 mM | ||
4 | sodium azide | 0.02 % w/v | ||
5 | D2O | 10 % | ||
6 | H2O | 90 % |