Hi guys:
I know this has been asked before, but I want to get (current) opinions and
observations once again. Every once in a while, you work with a protein that
needs to have a little something added to the buffer to keep it soluble. The
most common trick is addition of glycerol (usually 5-10%). I'm looking for
general observations on this. I was of the opinion that this was usually a bad
thing to do with protein stock that you intend to cyrstallize because glycerol
will coat the protein in a non-homogeneous manner and make your homogeneous
protein prep heterogeneous (in a way). Or do people usually have good luck
crystallizing proteins that have to be stored in some glycerol? Or is there a
better additive? Also, when having to use glycerol, do you put it on your
sizing columns, etc? I am concerned with putting glycerol on my columns I may
never be able to completely wash it away. What are your thoughts, community?
thanks in advance,
-tom
