SMTL ID : 5lkf.1

Bovine beta-lactoglobulin complex with myristic acid at high pressure (0.55 GPa)

Coordinates

PDB Format

Method

X-RAY DIFFRACTION 2.50 Å

Oligo State

monomer

Ligands

1 x MYR: MYRISTIC ACID(Non-covalent)

MYR.1: 10 residues within 4Å: Chain A: L.46, L.54, I.56, K.60, K.69, I.84, V.92, V.94, F.105, M.107 14 PLIP interactions: 14 interactions with chain A Hydrophobic interactions: A:L.46, A:L.46, A:L.54, A:I.56, A:I.56, A:I.84, A:V.92, A:V.92, A:V.94, A:F.105, A:F.105, A:F.105 Salt bridges: A:K.60, A:K.69

Links

RCSB   PDBe   PDBe-KB   PDBj   PDBsum   CATH   PLIP

Citation

Kurpiewska, K. et al., Towards understanding the effect of high pressure on food protein allergenicity: beta-lactoglobulin structural studies. Food Chem (2019)

Release Date

2016-08-17

Peptides

Beta-lactoglobulin: A

SMTL:PDB

SMTL Chain Id:
PDB Chain Id:

A
A

Beta-lactoglobulin

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