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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 54250
95% 235 587 4
90% 241 604 5
70% 308 819 6
50% 308 828 6
40% 311 862 10
30% 311 862 16
 

Documentation

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