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STRUCTURAL AND THERMODYNAMIC ANALYSIS OF COMPENSATING MUTATIONS WITHIN THE CORE OF CHICKEN EGG WHITE LYSOZYME
Sequence Clustering and Redundancy Reduction Results
1HEO
Sequence Clusters for the Sequence Entities in PDB 1HEO
Entity #1: Chains: A - HEN EGG WHITE LYSOZYME protein, length: 129 [Blast  ]
Cluster Sequence Similarity Cutoff Rank   Nr. of chains in Cluster Cluster Nr.  
100% 1 1 50598
95% 199 509 5
90% 205 526 5
70% 272 741 6
50% 272 750 6
40% 275 784 9
30% 275 784 14
 

Documentation

Click here for more detailed documentation on the redundancy reduction and sequence clustering procedure used by RCSB.