Comparisons of Ring-Current Shifts Calculated from the Crystal Structure of Egg White Lysozyme of Hen with the Proton Nuclear Magnetic Resonance Spectrum of Lysozyme in Solution
KVFGRCELAA AMKRHGLDNY RGYSLGNWVC AAKFESNFNT QATNRNTDGS TDYGILQINS RWWCNDGRTP GSRNLCNIPC SALLSSDITA SVNCALKIVS DGNGMNAWVA WRNRCKGTDV QAWIRGCRL
Polymer type: polypeptide(L)
Total | 1H | |
---|---|---|
All | 11.2 % (84 of 749) | 11.2 % (84 of 749) |
Backbone | 3.4 % (9 of 268) | 3.4 % (9 of 268) |
Sidechain | 15.6 % (75 of 481) | 15.6 % (75 of 481) |
Aromatic | 55.4 % (36 of 65) | 55.4 % (36 of 65) |
Methyl | 32.8 % (20 of 61) | 32.8 % (20 of 61) |
1. lysozyme
KVFGRCELAA AMKRHGLDNY RGYSLGNWVC AAKFESNFNT QATNRNTDGS TDYGILQINS RWWCNDGRTP GSRNLCNIPC SALLSSDITA SVNCALKIVS DGNGMNAWVA WRNRCKGTDV QAWIRGCRLTemperature 327 K, pH 4.7