Characterization of an amyloid fibril intermediate
Polymer type: polypeptide(L)
Total | 1H | 13C | 15N | |
---|---|---|---|---|
All | 27.7 % (181 of 654) | 19.1 % (67 of 351) | 26.4 % (65 of 246) | 86.0 % (49 of 57) |
Backbone | 49.7 % (160 of 322) | 46.8 % (52 of 111) | 36.9 % (59 of 160) | 96.1 % (49 of 51) |
Sidechain | 6.3 % (24 of 382) | 6.3 % (15 of 240) | 6.6 % (9 of 136) | 0.0 % (0 of 6) |
Aromatic | 0.0 % (0 of 42) | 0.0 % (0 of 21) | 0.0 % (0 of 21) | |
Methyl | 11.8 % (4 of 34) | 11.8 % (2 of 17) | 11.8 % (2 of 17) |
1. p53tet
GSHMNNTSSS PQPKKKPLDG EYFTLQIRGR ERFEMFRELN EALELKDAQA GKEPGTemperature 293.0 (±0.1) K, pH 6.0 (±0.05)
# | Name | Isotope labeling | Type | Concentration |
---|---|---|---|---|
5 | p53tet | [U-15N] | 4.0 mM | |
6 | Na2HPO4 | 10 mM | ||
7 | NaCl | 50 mM | ||
8 | NaN3 | 0.02 % |
Temperature 293.0 (±0.1) K, pH 6.0 (±0.05)
# | Name | Isotope labeling | Type | Concentration |
---|---|---|---|---|
9 | p53tet | [U-13C; U-15N] | 4.0 mM | |
10 | Na2HPO4 | 10 mM | ||
11 | NaCl | 50 mM | ||
12 | NaN3 | 0.02 % |
Polymer type: polypeptide(L)
Total | 1H | 13C | 15N | |
---|---|---|---|---|
All | 29.1 % (381 of 1308) | 21.4 % (150 of 702) | 26.8 % (132 of 492) | 86.8 % (99 of 114) |
Backbone | 51.1 % (329 of 644) | 49.1 % (109 of 222) | 38.1 % (122 of 320) | 96.1 % (98 of 102) |
Sidechain | 7.7 % (59 of 764) | 8.5 % (41 of 480) | 6.3 % (17 of 272) | 8.3 % (1 of 12) |
Aromatic | 0.0 % (0 of 84) | 0.0 % (0 of 42) | 0.0 % (0 of 42) | |
Methyl | 8.8 % (6 of 68) | 8.8 % (3 of 34) | 8.8 % (3 of 34) |
1. p53tet
GSHMNNTSSS PQPKKKPLDG EYFTLQIRGR ERFEMFRELN EALELKDAQA GKEPGTemperature 293.0 (±0.1) K, pH 4.0 (±0.05)
# | Name | Isotope labeling | Type | Concentration |
---|---|---|---|---|
5 | p53tet | [U-15N] | 4.0 mM | |
6 | Na2HPO4 | 10 mM | ||
7 | NaCl | 50 mM | ||
8 | NaN3 | 0.02 % |
Temperature 293.0 (±0.1) K, pH 4.0 (±0.05)
# | Name | Isotope labeling | Type | Concentration |
---|---|---|---|---|
9 | p53tet | [U-13C; U-15N] | 4.0 mM | |
10 | Na2HPO4 | 10 mM | ||
11 | NaCl | 50 mM | ||
12 | NaN3 | 0.02 % |