Hi David,
You could try the Glucose Isomerase supplied by Hampton. It crystallizes
under a number of conditions, details of which you can find in their manual.
http://hamptonresearch.com/product_detail.aspx?cid=28&sid=56&pid=56
Ganesh
Le 04/02/13 17:03, David Roberts a écrit :
So, I know I say this every time I post on this board, but here it
goes again.
I'm at an undergrad only school, and every 2 years I teach a class in
protein crystallography. This year I'm being super ambitious, and I'm
going to take a class of 16 to the synchrotron for data collection.
It's just an 8 hour thing, to show them the entire process. I'm
hoping that we can collect 5-6 good data sets while there.
I would like them to grow their own crystals, and go collect data.
Then we'd come back and actually do a molecular replacement (pretty
easy/standard really). Just to get a feel for how it works.
The protein I do research on is not one that I would push on this, as
the crystals are hard to grow, they are very soft, and the data just
isn't the best (resolution issues). I do have a few that will work on
my proteins, but I was thinking of having others in the class grow up
classic proteins for data collection. Obviously lysozyme is one, but
I was wondering what other standard bulletproof conditions are out there.
Can you all suggest some protein crystallization conditions (along
with cryo conditions) for some commercially available proteins? I'm
looking to get 6-8 different ones (and we'll just take them and see
how it goes). I wouldn't mind knowing unit cell parameters as well
(just a citation works, I can have them figure it out). I have about
7 weeks to get everything grown and frozen and ready to go.
Any help would be greatly appreciated. It always amazes me how
helpful this group is. Thank you very much.
Dave
