beta-D-galactose; D-galactose; galactose
In vitro evolutionary thermostabilization of congerin II: a limited reproduction of natural protein evolution by artificial selection pressure
SDRAEVRNIPFKLGMYLTVGGVVNSNATRFSINVGESTDSIAMHMDHRFSYGADQNVLVLNSLVHNVGWQQEERSKKFPF TKGDHFQITITFDTHTFYIQLSNGETVEFPNRNKDAAFNLIYLAGDARLTFVRLE
0.8M magnesium sulfate, 0.93mM lactose, 0.05M Mes, pH 6.5, VAPOR DIFFUSION, HANGING DROP, temperature 291K
galectin, beta-sandwich, thermostability, mutant, SUGAR BINDING PROTEIN
SDRAEVRNIPFKLGMYLTVGGVVNSNATRFSINVGESTDSIAMHMDHRFSYGADQNVLVLNSLVHNVGWQQEERSKKFPF TKGDHFQTTITFDTHTFYIQLSNGETVEFPNRNKDAAFNLIYLAGDARLTFVRLE