Hi Careina,

I hope this email finds you well. I wanted to share my experience with a 
similar issue I faced in the past concerning one of my proteins, and I've 
attached a picture of my round crystals.

Despite numerous attempts with various screens and additives, I consistently 
encountered these round crystals. Interestingly, PEG3350 as the precipitant 
seemed to be a common factor in most of these instances. The crystals would 
diffract to approximately 6 or 7A in a home source.

To have a deeper understanding of the situation, I  extensively washed the 
crystals with the mother liquid and then ran them on the gel. The results 
revealed two distinct bands: one corresponding to the expected size of my 
protein and another smaller band. Subsequent Mass-spec confirmed that the 
smaller band represented a truncated version of my protein. It seemed that the 
protein was being cleaved during the course of crystallization and the cleaved 
protein is forming crystals with the intact protein. 

Unfortunately, despite my efforts, I couldn't prevent the unintended cleavage 
of the protein at that time, leading me to abandon the project. I wish I had a 
more definitive solution for you.

Feel free to reach out if you have any questions or if there's anything else I 
can assist you with.

Best regards,
Sadik. 



> On Nov 8, 2023, at 10:00 AM, careinaedgo...@yahoo.com 
> <000002531c126adf-dmarc-requ...@jiscmail.ac.uk> wrote:
> 
> Hi all
> We have been trying with no success to crystalize a protein. Recently we got 
> these strange shape "crystals". They are hard and flat but they do not 
> diffract at all. Any ideas as to what could cause this?
> Careina
> 
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