1LSA image
Entry Detail
PDB ID:
1LSA
Title:
THE INFLUENCE OF TEMPERATURE ON LYSOZYME CRYSTALS. STRUCTURE AND DYNAMICS OF PROTEIN AND WATER
Biological Source:
Source Organism:
PDB Version:
Deposition Date:
1994-07-05
Release Date:
1994-09-30
Method Details:
Experimental Method:
Resolution:
1.70 Å
R-Value Work:
0.20
R-Value Observed:
0.20
Space Group:
P 43 21 2
Macromolecular Entities
Polymer Type:polypeptide(L)
Description:HEN EGG WHITE LYSOZYME
Chain IDs:A
Chain Length:129
Number of Molecules:1
Biological Source:Gallus gallus
Primary Citation
The influence of temperature on lysozyme crystals. Structure and dynamics of protein and water.
Acta Crystallogr.,Sect.D 51 98 109 (1995)
PMID: 15299341 DOI: 10.1107/S0907444994009261

Abstact

Lysozyme structures at six different temperatures in the range 95-295 K have been determined using X-ray crystallography at a resolution of 1.7 A. The crystals at lower temperatures had a 7.4% decrease in the unit-cell volume. The volume change was discontinuous with the volume being near 238 000 A(3) from 295 to 250 K and about 220 200 A(3) below 180 K. The thermal expansion of the protein has been analyzed and shows anisotropy, which is correlated with local atomic packing and secondary-structure elements. The lysozyme structure at low temperature is nearly the same as that at high temperature, with only small relative translations and rotations of structure elements including a hinge-bending rearrangement of two domains. Because of a considerable increase of lattice disorder at low temperature dynamical analysis of internal motion is difficult. The analysis of structural and dynamical properties of well ordered protein-bound water has been carried out.

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