Dear Guohui,
Sometimes it can work if you just pool the very central portion of the SEC
peak and use that for crystallisation? The width of the SEC peak will also
depend on factors such as column volume, flow rate, load volume... You do
not specify these in your message.
Have you tried using other methods such as DLS, DSF, SEC-MALLS,
non-reducing SDS- and/or native PAGE to understand in more detail the
range of oligomerisation states your protein adopts and their
interconvertibility?
Best wishes,
Julie

On Tue, 15 Sep 2020 at 07:22, Guohui SHANG <sz20183020...@cau.edu.cn> wrote:

> Hi Everyone,
>       Well,My Research Protein is easily Dimerzation caused by Disulfide
> bond for many Cys.And it leads to the SEC peak too wide about 5 mL. Then I
> Cut N-ter 30 Amino Acids in which 5 spaced Cys,but the SEC Peak is still
> wide and hard to Crystallize(as the protein is very pure and
> clean).Besides, I have tried different Buffer pH < pI or pH > pI,but the
> SEC peak Do not Work at all.
>       Anyone could offer your kindly ideas,I would thank you very much!
>
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-- 
Julie Tucker
York Biomedical Research Institute
Department of Biology and HYMS
University of York

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