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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
1LSN
Sequence Clusters for the Sequence Entities in PDB 1LSN
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 52337
95% 267 545 4
90% 274 562 4
70% 424 777 6
50% 424 786 6
40% 427 820 9
30% 427 820 15
 

Documentation

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