› 5xqj

X-ray diffraction
2.75Å resolution

Crystal structure of a PL 26 exo-rhamnogalacturonan lyase from Penicillium chrysogenum complexed with unsaturated galacturonosyl rhamnose substituted with galactose

Released:
DOI: 10.2210/pdb5xqj/pdb
PDB entry 5xqj coloured by chain, front view.
PDB entry 5xqj coloured by chain, side view.
PDB entry 5xqj coloured by chain, top view.
Source organism: Penicillium chrysogenum
Primary publication:
Crystal structure of exo-rhamnogalacturonan lyase from Penicillium chrysogenum as a member of polysaccharide lyase family 26.
Kunishige Y, Iwai M, Nakazawa M, Ueda M, Tada T, Nishimura S, Sakamoto T
FEBS Lett 592 1378-1388 (2018)
PMID: 29574769

Function and Biology Details

Biochemical function:
Biological process:
  • not assigned
Cellular component:
  • not assigned
Sequence domain:

Structure analysis Details

Assembly composition:
homo dimer (preferred)
Assembly name:
PDBe Complex ID:
PDB-CPX-110337 (preferred)
Entry contents:
1 distinct polypeptide molecule
Macromolecules (3 distinct):
Pc16g08050 protein Chains: A, B, C, D, E, F, G, H
Molecule details ›
Chains: A, B, C, D, E, F, G, H
Length: 906 amino acids
Theoretical weight: 100.68 KDa
Source organism: Penicillium chrysogenum
Expression system: Escherichia coli BL21(DE3)
UniProt:
  • Canonical: B6H7Q7 (Residues: 22-927; Coverage: 100%)
Gene names: PCH_Pc16g08050, Pc16g08050
Sequence domains:

Ligands and Environments

Carbohydrate polymer : NEW Components: RAM, GAD, GAL
Carbohydrate polymer
Carbohydrate polymer : NEW Components: RAM, GAD
Carbohydrate polymer
1 bound ligand:
Ligand CA 8 x CA
No modified residues

Experiments and Validation Details

Entry percentile scores
X-ray source: SPRING-8 BEAMLINE BL26B1
Spacegroup: P212121
Unit cell:
a: 167.616Å b: 171.8Å c: 342.337Å
α: 90° β: 90° γ: 90°
R-values:
R R work R free
0.199 0.196 0.262
Expression system: Escherichia coli BL21(DE3)

Quick links

Citations

2 review citations

Chemical and nutritional characteristics, and microbial degradation of rapeseed meal recalcitrant carbohydrates: A review.
Long et al. (2022)
1 more