The Proof Is in the Pidan: Generalizing Proteins as Patchy Particles.

Cai J, Sweeney AM
ACS Cent Sci 4(7):840-853 (2018 Jul 25)

PMID: 30062112 doi: 10.1021/acscentsci.8b00187

Submitted to SASBDB: 2018 Jun 23 Published in SASBDB: 2018 Jul 20

SASDDV8 – Boiled chicken egg albumen Sample: Ovalbumin monomer, 43 kDa Gallus gallus protein Buffer: Water, pH: 7 Experiment: SAXS data collected at Bruker Nonius FR591, University of Pennslyvania on 2013 Jun 27

SASDDW8 – Chinese century egg albumen (pidan) made from quail egg Sample: Ovalbumin (common quail) monomer, 42 kDa Coturnix coturnix protein Buffer: Water, pH: 7 Experiment: SAXS data collected at Bruker Nonius FR591, University of Pennslyvania on 2013 Jun 27

SASDDX8 – Raw chicken egg albumen Sample: Ovalbumin monomer, 43 kDa Gallus gallus protein Buffer: Water, pH: 7 Experiment: SAXS data collected at Bruker Nonius FR591, University of Pennslyvania on 2013 Jun 27

SASDDY8 – Chicken ovalbumin gel at high pH Sample: Ovalbumin monomer, 43 kDa Gallus gallus protein Buffer: 0.16 M NaOH, pH: 13.2 Experiment: SAXS data collected at X9A, National Synchrotron Light Source (NSLS) on 2014 Feb 21