Thanks to all who have responded. Any last minute suggestions before
I summarize?
On Mar 1, 2007, at 7:40 PM, [EMAIL PROTECTED] wrote:
I really like to use glucose isomerase, for sale from for example
Hampton. It is a crystalline suspension when you buy it and it is
trivial to get crystals with almost any precipitant - we have
managed to crystallize it from water with temperature
variation :-). Some precipitants give multiple crystal habits (and
spacegroups). There is a clear correlation between recipe and
quality. For example, you can grow beautiful crystals with ammonium
sulfate but those are next-to-impossibe to cryo-cool, while others
are much easier.
Protein is a lot bigger than lysozyme and insulin, so perhaps more
representative of a 'typical protein'. The crystals diffract like
rocks.
When I get to setting up a class to teach, I think that is what I
will use.
Mark
Mark van der Woerd, PhD
Research Scientist
Dept. of Biochemistry and Molecular Biology
Colorado State University
Fort Collins, CO 80523
Phone (970) 491-0469
-----Original Message-----
From: [EMAIL PROTECTED]
To: CCP4BB@JISCMAIL.AC.UK
Sent: Thu, 22 Feb 2007 11:23 AM
Subject: [ccp4bb] Easy proteins to crystallize
Hi all,
I'd like to pick the collective brain of crystallographers on this
list -- what are some of the most easily crystallizable proteins?
I'm especially interested in those that over-express and diffract
well, and in ones that might be less well-known than, say, lysozyme
(but nearly as nice).
Douglas
^`^`^`^`^`^`^`^`^`^`^`^`^`^`^`^`^`^`^`^`
Douglas L. Theobald
Department of Biochemistry
Brandeis University
Waltham, MA 02454-9110
[EMAIL PROTECTED]
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