Bioisis

"Non-toxic non-hemagglutinin A (NTNHA-A) at pH=8.0"

Experimental SAS Curve

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Experimental Mass

101,200 Da

Experimental Details for BID:  NTNH8P
Experiment ID: 89
Collected at: SSRL BL4-2
Contributors: Matsui, T ,  Gu , S ,  Lam, K ,  Carter, LG ,  Rummel, A ,  Mathews, II ,  Jin, R
SAXS profile of Non-toxic non-hemagglutinin A (NTNHA-A) at pH=8.0.
15 images were taken with 1sec exposure. Protein concentration range was 0.63-10 mg/ml. The program PRIMUS was employed to investigate concentration-dependent intermolecular interactions and to merge curves.

Electron Pair Distribution

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       Dmax → 127 Å


Guinier Plot

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     Guinier Rg → 39.7 Å

Real Space Rg → 39.88 Å

The Guinier plot is used to estimate the radius of gyration, Rg, which is taken from the slope of a line observed at low scattering angles (typically in the range where q* Rg < 1.3). This should be in reasonable agreement with the real space Rg.


Kratky Plot

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The Kratky plot can be used to visually assess the degree of "unfoldedness" of a protein or RNA sample. The plot of a well-behaved folded protein approaches the baseline at high q values creating a parabolic shape.


PDB Model fit to SAXS Data

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The red line is the calculated SAXS profile from a PDB model scaled to the experimental SAXS curve (cyan). The two curves agree with a Chi2 of 2.1.


Additional Experimental Details
Title

Non-toxic non-hemagglutinin A (NTNHA-A) at pH=8.0

Description

SAXS profile of Non-toxic non-hemagglutinin A (NTNHA-A) at pH=8.0.

Publication

Contributors

Matsui, T ,  Gu , S ,  Lam, K ,  Carter, LG ,  Rummel, A ,  Mathews, II ,  Jin, R

Genomics and Proteomics

The experiment is composed of a single gene/ORF

Abbreviated name: NTNHA-A

Annotation: NTNHA-A

MNINDNLSIN SPVDNKNVVV VRARKTDTVF KAFKVAPNIW VAPERYYGES LSIDEEYKVD GGIYDSNFLS QDSEKDKFLQ AIITLLKRIN STNAGEKLLS LISTAIPFPY GYGYRETNYL SSEDNKSFYA SNIVIFGPGA NIVENNTVFY KKEDAENGMG TMTEIWFQPF LTYKYDEFYI DPAIELIKCL IKSLYFLYGI KPSDDLVIPY RLRSELENIE YSQLNIVDLL VSGGIDPKFI NTDPYWFTDN YFSNAKKVFE DHRNIYETEI EGNNAIGNDI KLRLKQKFRI NINDIWGLNL NYFSKEFSIM MPDRFNNALK HFYRKQYYKI DYPENYSING FVNGQINAQL SLSDRNQDII NKPEEIINLL NGNNVSLMRS NIYGDGLKST VDDFYSNYKI PYNNNSNDSS LDNVNIGVID NIPEIIDVNP YKENCDKFSP VQKITSTREI NTNIPWPINY LQAQNTNNEK FSLSSDFVEV VSSKDKSLVY SFLSNVMFYL DSIKDNSPID TDKKYYLWLR EIFRNYSFDI TATQEINTNC GINKVVTWFG KALNILNTSD SFVEEFQNLG AISLINKKEN LSMPIIESYE IPNDMLGLPL NDLNEKLFNI YSKNTAYFKK IYYNFLDQWW TQYYSQYFDL ICMAKRSVLA QETLIKRIIQ KKLSYLIGNS NISSDNLALM NLTTTNTLRD ISNESQIAMN NVDSFLNNAA ICVFESNIYP KFISFMEQCI NNINIKTKEF IQKCTNINED EKLQLINQNV FNSLDFEFLN IQNMKSLFSS ETALLIKEET WPYELVLYAF KEPGNNVIGD ASGKNTSIEY SKDIGLVYGI NSDALYLNGS NQSISFSNDF FENGLTNSFS IYFWLRNLGK DTIKSKLIGS KEDNCGWEIY FQDTGLVFNM IDSNGNEKNI YLSDVSNNSW HYITISVDRL KEQLLIFIDD NLVANESIKE ILNIYSSNII SLLSENNPSY IEGLTILNKP TTSQEVLSNY FEVLNNSYIR DSNEERLEYN KTYQLYNYVF SDKPICEVKQ NNNIYLTINN TNNLNLQASK FKLLSINPNK QYVQKLDEVI ISVLDNMEKK IDISEENRLQ LIDNNNNAKK MIISNDIFIS NCLTLSYNGK YICLSMKDEN HNWMICNNDM SKYLYLWSFK
categoryamino acid composition(%)
HydrophobicI(10.5) V(4.3) L(9.2) M(1.7) A(2.9) G(3.6) P(2.8)
AromaticF(5.2) W(1.3) Y(6.1)
HydrophilicR(2.2) K(7.2) E(6.3) D(6.2) Q(3.0) N(13.0) H(0.3) S(9.0) T(4.1) C(1.0)