1IOQ image
Entry Detail
PDB ID:
1IOQ
Keywords:
Title:
STABILIZATION OF HEN EGG WHITE LYSOZYME BY A CAVITY-FILLING MUTATION
Biological Source:
Source Organism:
PDB Version:
Deposition Date:
2001-03-28
Release Date:
2001-04-11
Method Details:
Experimental Method:
Resolution:
1.79 Å
R-Value Observed:
0.16
Space Group:
P 43 21 2
Macromolecular Entities
Polymer Type:polypeptide(L)
Description:LYSOZYME C
Mutations:M12F/L56F
Chain IDs:A
Chain Length:129
Number of Molecules:1
Biological Source:Gallus gallus
Primary Citation
Stabilization of hen egg white lysozyme by a cavity-filling mutation.
Protein Sci. 10 313 320 (2001)
PMID: 11266617 DOI: 10.1110/ps.37401

Abstact

Stabilization of a protein using cavity-filling strategy has hardly been successful because of unfavorable van der Waals contacts. We succeeded in stabilizing lysozymes by cavity-filling mutations. The mutations were checked by a simple energy minimization in advance. It was shown clearly that the sum of free energy change caused by the hydrophobicity and the cavity size was correlated very well with protein stability. We also considered the aromatic-aromatic interaction. It is reconfirmed that the cavity-filling mutation in a hydrophobic core is a very useful method to stabilize a protein when the mutation candidate is selected carefully.

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