A quick glance at the entries of hen egg white lysozyme in the PDB show that it can be crystallized at different pH values, but the space group is not always the same. I still have to refine the analysis but I was wondering that maybe there are a few proteins that can crystallize at a wide range (maybe not that wide) of pH values and still have the same space group?
To refine the analysis a wee further: By any chance do you know any proteins overpopulating the PDB (i.e. besides HEWL)? Lots of thanks as always. Murphy ######################################################################## To unsubscribe from the CCP4BB list, click the following link: https://www.jiscmail.ac.uk/cgi-bin/webadmin?SUBED1=CCP4BB&A=1
