Rob,
A couple of years ago my colleague and I "mined" the crystallization
data in REMARK 280 from 3939 entries in the PDB. In 109 entries,
glycerol came out as the ingredient with the highest concentration
that was measured with a % (percent) sign i.e. including '%', '%W/V',
'%V/V' etc.
The aver
I have crystallized a refolded membrane protein in presence of Glycerol. It
did not seem to affect
crystallizability and speed of crystallization.
If you have no luck in presence of glycerol, try to lower the glycerol
concentration without
compromising on the stability of the protein (buffer e
EMAIL PROTECTED] On Behalf Of Rob
Gruninger
Sent: Friday, August 24, 2007 7:09 PM
To: CCP4BB@JISCMAIL.AC.UK
Subject: [ccp4bb] Off Topic:crystallization in the presence of glycerol
Dear All,
I am working with a protein that requires 10% glycerol throughout the
purification to keep it soluble. I
We have crystallised many things with 10% Glycerol. If % is high enough, there
is also often the added bonus in that the crystals are naturally cryoprotected!
J
Edward Berry <[EMAIL PROTECTED]> wrote:>
> We've grown crystals of the cytochrome bc1 complex in the
> presence of glycerol.
>
> I t
We've grown crystals of the cytochrome bc1 complex in the
presence of glycerol.
I think as high as 25% in the initial droplet (protein in 50%
glycerol mixed with equal volume of precipitant),
but that was diluted somewhat by reverse vapor diffusion.
Glycerol tends to increase the solubility in ou
Dear All,
I am working with a protein that requires 10% glycerol throughout the
purification to keep it soluble. I have been very worried that having
glycerol in my protein solution when I am trying to crystallize it will
prevent me from obtaining crystals. I am curious to see if others have
succes
