Dear Jacob, Please check the following references:
http://www.ncbi.nlm.nih.gov/pubmed/8771063 http://www.ncbi.nlm.nih.gov/pubmed/9251095 >From some limited reading of another paper, it seems like the dark solution >could be the conversion of L-Dopa into melanin, which is accelerated in >alkaline conditions. The authors were extracting L-Dopa from beans and showed >that 3>pH<5 was ideal for maximizing solubility of L-Dopa in solution. They >suggested citric acid from fruit juice (Lemon, 10mL/L) for >extraction/solubilization of L-Dopa. (www.redalyc.org/pdf/939/93911288017.pdf) Good luck! Bryan -------------------------------------------------------------------------- Confidentiality Notice: This message is private and may contain confidential and proprietary information. If you have received this message in error, please notify us and remove it from your system and note that you must not copy, distribute or take any action in reliance on it. Any unauthorized use or disclosure of the contents of this message is not permitted and may be unlawful. -----Original Message----- From: CCP4 bulletin board [mailto:CCP4BB@JISCMAIL.AC.UK] On Behalf Of Keller, Jacob Sent: Thursday, July 03, 2014 1:35 PM To: CCP4BB@JISCMAIL.AC.UK Subject: [ccp4bb] L-Dopa Stabilization? Dear Crystallographers, Does anyone have experience with co-crystallization of a protein with L-Dopa? In my hands, the L-Dopa degrades in water to a dark solution within 10 minutes. I am thinking of trying some reductants and metal chelation, but a verified successful formula would be much appreciated, and preferably it would be without going into a glove box. Jacob Keller ******************************************* Jacob Pearson Keller, PhD Looger Lab/HHMI Janelia Farms Research Campus 19700 Helix Dr, Ashburn, VA 20147 email: kell...@janelia.hhmi.org *******************************************
