Ligand binding induced folding of a novel CBM69 starch binding domain
TPSASGLTKVATVSAASSLIGEGFMAQCDNPTIEGDGPIGKTLYVVGDFADASWKQKPHRAYRYVGENTYQAVVDEKAGA FRMQYASKDWSPQFTADGLELTPGKTASLKRGGYGQDTAVTLPEAGQYVWSLKFTDSGDPEQIMVSKCPLEHHHHHH
Chinese National Natural Science Foundation
20 mM NaH2PO4 containing 100 mM NaCl, pH 6.5, 90% H2O/10% D2O
0.4 mM [U-99% 15N] AmyP-SBD, 2 mM NA- beta-cyclodextrin, 90% H2O/10% D2O
The added beta-cyclodextrin was used to incuce AmyP-SBD to fold.
0.4 mM [U-99% 13C; U-99% 15N] AmyP-SBD, 2 mM NA beta-cyclodextrin, 90% H2O/10% D2O
The added beta-cyclodextrin was used to induce AmyP-SBD fold
0.4 mM [U-99% 13C; U-99% 15N] AmyP-SBD, 2 mM NA beta-cyclodextrin, 100% D2O
BRUNGER, ADAMS, CLORE, GROS, NILGES AND READ
Starch binding domain, Ligand induced structure, Alpha-amylase, HYDROLASE
TPSASGLTKVATVSAASSLIGEGFMAQCDNPTIEGDGPIGKTLYVVGDFADASWKQKPHRAYRYVGENTYQAVVDEKAGA FRMQYASKDWSPQFTADGLELTPGKTASLKRGGYGQDTAVTLPEAGQYVWSLKFTDSGDPEQIMVSKCP