Number of the records: 1  

A systematic method for analysing the protein hydration structure of T4 lysozyme

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    SYSNO ASEP0396329
    Document TypeJ - Journal Article
    R&D Document TypeJournal Article
    Subsidiary JČlánek ve WOS
    TitleA systematic method for analysing the protein hydration structure of T4 lysozyme
    Author(s) Kysilka, Jiří (UOCHB-X)
    Vondrášek, Jiří (UOCHB-X) RID, ORCID
    Number of authors2
    Source TitleJournal of Molecular Recognition. - : Wiley - ISSN 0952-3499
    Roč. 26, č. 10 (2013), s. 479-487
    Number of pages9 s.
    Languageeng - English
    CountryGB - United Kingdom
    Keywordsprotein hydration structure ; water ; X-ray crystallography ; cluster algorithm ; interaction enthalpy
    Subject RIVCE - Biochemistry
    R&D ProjectsGAP208/10/0725 GA ČR - Czech Science Foundation (CSF)
    LH11020 GA MŠMT - Ministry of Education, Youth and Sports (MEYS)
    Institutional supportUOCHB-X - RVO:61388963
    UT WOS000323674900006
    EID SCOPUS84883282848
    DOI10.1002/jmr.2290
    AnnotationA systematic method for the analysis of the hydration structure of proteins is demonstrated on the case study of lysozyme. The method utilises multiple structural data of the same protein deposited in the protein data bank. Clusters of high water occupancy are localised and characterised in terms of their interaction with protein. It is shown that they constitute a network of interconnected hydrogen bonds anchored to the protein molecule. The high occupancy of the clusters does not directly correlate with water-protein interaction energy as was originally hypothesised. The highly occupied clusters rather correspond to the nodes of the hydration network that have the maximum number of hydrogen bonds including both the protein atoms and the surrounding water clusters.
    WorkplaceInstitute of Organic Chemistry and Biochemistry
    Contactasep@uochb.cas.cz ; Kateřina Šperková, Tel.: 232 002 584 ; Viktorie Chládková, Tel.: 232 002 434
    Year of Publishing2014
Number of the records: 1  

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