 | Acta Crystallographica Section D Acta Crystallographica Section D BIOLOGICAL CRYSTALLOGRAPHY |
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![[Figure 3]](mh5080fig3mag.jpg)
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Figure 3
The residues important for the sweetness of brazzein. The molecular surfaces of (a) the crystal structure, (b) the solution structure (PDB entry 2brz ) and (c) the solution structure (PDB entry 2kqg ) are shown. The left and right panels show front and back views, respectively. The amino-acid residues coloured blue, light blue, red and grey are the `critical', `important', `involved' and `not important' residues, respectively, as judged based on the activities of the Ala mutants. Residues coloured beige are residues for which mutational data have not been reported, while residues coloured green are residues for which point mutants other than the Ala mutant indicate that the residues contribute to the sweetness of brazzein. The eight Cys residues which form four disulfide bonds are coloured orange. |
![[Figure 3]](mh5080fig3.jpg)
| BIOLOGICAL CRYSTALLOGRAPHY |
ISSN: 1399-0047
