Hi Tom, Adding glycerol to (crystallization) buffers is a very common practice when working with membrane proteins. Many membrane proteins have been crystallized (perhaps even the majority) with glycerol, even up to 30% v/v. So, at least for membrane proteins, there is no problem.
Bert On 3/4/11 8:25 PM, "Brett, Thomas" <[email protected]> wrote: 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
