Hi Yuvraj,
Here are some thoughts in addition to what's been suggested already:
1. A good recent reference is here:
http://journals.iucr.org/f/issues/2015/06/00/en5564/index.html
2. The image you sent suggests cubic ice, indicating a higher glycerol
concentration (maybe 35 or 40%) is needed. Also consider stepwise
equilibrations.
3. Glycerol and ethylene glycol can increase protein solubility, so if the
crystal cannot tolerate the higher glycerol concentration try some other
classes of cryoprotective agents (e.g. sugars, methylamines (i.e. TMAO),
alcohols, mixtures...see the above reference)
Best,
Doug