POP-OUT | CLOSE

An Information Portal to 106082 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% 239 496 3
95% 270 545 4
90% 277 562 4
70% 428 777 6
50% 428 786 6
40% 431 820 9
30% 431 820 15
 

Documentation

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