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THERMAL STABILITY DETERMINANTS OF CHICKEN EGG-WHITE LYSOZYME CORE MUTANTS: HYDROPHOBICITY, PACKING VOLUME AND CONSERVED BURIED WATER MOLECULES
Sequence Clustering and Redundancy Reduction Results
1LSM
Sequence Clusters for the Sequence Entities in PDB 1LSM
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 53044
95% 166 558 4
90% 171 575 5
70% 191 790 6
50% 191 799 6
40% 194 833 10
30% 194 833 16
 

Documentation

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