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An Information Portal to 110071 Biological Macromolecular Structures

THE INFLUENCE OF TEMPERATURE ON LYSOZYME CRYSTALS. STRUCTURE AND DYNAMICS OF PROTEIN AND WATER
Sequence Clustering and Redundancy Reduction Results
1LSF
Sequence Clusters for the Sequence Entities in PDB 1LSF
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% 257 534 3
95% 292 587 4
90% 299 604 5
70% 450 819 6
50% 450 828 6
40% 453 862 10
30% 453 862 16
 

Documentation

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