1989
DOI: 10.1016/0022-2836(89)90157-5
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Orientational ordering and dynamics of the hydrate and exchangeable hydrogen atoms in crystalline crambin

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Cited by 49 publications
(56 citation statements)
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References 28 publications
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“…The largest contributors to these fluctuations are residues 1 and 33-39. These residues belong to beta sheet regions (residues 1-4 and [32][33][34][35] and to coil regions (residues [36][37][38][39][40]. The secondary and tertiary structures are preserved during the simulation, although the beta sheets regions are more flexible in the alpha helical regions.…”
Section: Description Of the Protein Dynamicsmentioning
confidence: 99%
See 1 more Smart Citation
“…The largest contributors to these fluctuations are residues 1 and 33-39. These residues belong to beta sheet regions (residues 1-4 and [32][33][34][35] and to coil regions (residues [36][37][38][39][40]. The secondary and tertiary structures are preserved during the simulation, although the beta sheets regions are more flexible in the alpha helical regions.…”
Section: Description Of the Protein Dynamicsmentioning
confidence: 99%
“…The mean residence time of water molecules around Notice that most of the fluctuations occur for residues 1 and 33-39. These residues belong to beta sheet regions (residues 1-4 and 32-35) and coil regions (residues [36][37][38][39][40].…”
Section: Description Of Water Mean Residence Time Around Crambin Sidementioning
confidence: 99%
“…Solid state NMR experiments show that water deuterium atoms in crystals of lysozyme (26), ribonuclease (26), and crambin (27) undergo a mobile to stationary transition at Ϸ180 K. Water dynamics in crambin crystals match these enzymes. Further, the hydrophobic͞hydrophilic accessible surface area in crambin crystals is very close to that found in carboxypeptidase and myoglobin crystals (28).…”
mentioning
confidence: 97%
“…Protein hydration water was shown to be only slightly less dynamic and 10-15% denser than bulk water due to defects in the H-bond network induced by the protein surface (21,22). Interestingly, the hydration shell of soluble proteins does not freeze below the freezing temperature of the bulk solution (23,24). For frozen ubiquitin solutions, Tompa and coworkers showed that the hydration layer starts to freeze at about −50°C (25).…”
mentioning
confidence: 99%