hello Bert u can also add 50mM to 100 mM Argine and glutamate either alone or combined together..it really works fine..although it will increase the protein stability many fold but i dont know whether it will impede crystallization or not..
others comments are welcome.. Faisal SLS, JNU New Delhi India On 3/5/11, Van Den Berg, Bert <lambertus.vandenb...@umassmed.edu> wrote: > 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" <tbr...@dom.wustl.edu> 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 > > >
