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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 55047
95% 291 597 4
90% 298 614 5
70% 448 829 6
50% 448 838 6
40% 451 872 10
30% 451 872 16
 

Documentation

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