hello everybody how does arginine and glutamate affect crystallization..what will be the better stabilizing agent during protein purification which wont affect crystallization or have minimal affect on crystallization..example..glycerol, sorbitol, glycine, poline, arginine, glutamate..what should be opted first.
regards faisal On 3/7/11, Annie Hassell <annie.m.hass...@gsk.com> wrote: > Hi Tom-- > > We have had good luck crystallizing proteins with 5-10% glycerol. In the > majority of these cases, the glycerol was included in the buffer for the > final purification step. We have also seen several cases where > 1,2-propanediol worked much better than glycerol. > > Hope this helps! > annie > > > > -----Original Message----- > From: CCP4 bulletin board [mailto:CCP4BB@JISCMAIL.AC.UK] On Behalf Of Brett, > Thomas > Sent: Friday, March 04, 2011 8:26 PM > To: CCP4BB@JISCMAIL.AC.UK > Subject: [ccp4bb] off-topic replay: glycerol in protein stock solutions > > Hi guys: > I know this has been asked before, but I want to get (current) opinions and > observations once again. Every once in a while, you work with a protein that > needs to have a little something added to the buffer to keep it soluble. The > most common trick is addition of glycerol (usually 5-10%). I'm looking for > general observations on this. I was of the opinion that this was usually a > bad thing to do with protein stock that you intend to cyrstallize because > glycerol will coat the protein in a non-homogeneous manner and make your > homogeneous protein prep heterogeneous (in a way). Or do people usually have > good luck crystallizing proteins that have to be stored in some glycerol? Or > is there a better additive? Also, when having to use glycerol, do you put it > on your sizing columns, etc? I am concerned with putting glycerol on my > columns I may never be able to completely wash it away. What are your > thoughts, community? > thanks in advance, > -tom >
