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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 54624
95% 236 595 4
90% 242 612 5
70% 309 827 6
50% 309 836 6
40% 312 870 10
30% 312 870 15
 

Documentation

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