Hi Christine,
I'm just now catching up on some of your older posts, so this may be
too late too help. For Fab crystallization, my successful protein
stabilization buffer contained 20-50 mM MES pH 6.0 or 6.5 with the
minimum possible amount of salt to stabilize the protein - 50 mM NaCl,
perhaps. Low
Hi All,
I was wondering if any of you could recommend a buffer to store my Fab fragment
for crystallization trials. My Fab is currently stored in 0.1M Sodium Acetate
pH5, 150mM NaCl and I have had some success with crystallization hits (three
conditions that have actually single crystals); howe
