Try adding b-ME/DTT/TCEP in your crystallization conditions, if its not
there already in your protein buffer.
On Mon, Jan 13, 2014 at 2:02 PM, Debasish Chattopadhyay debas...@uab.edu
wrote:
We crystallized a protein at 4 and 22 deg C in different conditions:
from ammonium sulfate in
We crystallized a protein at 4 and 22 deg C in different conditions:
from ammonium sulfate in acetate buffer pH 5
and
PEG4000 in Hepes buffer at pH 7.5
In both cases the drops have a slimy skin (almost feels like DNA). We
therefore think that the skin is generated from the protein.
I am sure
Usually the skin is precipitated protein when it comes into contact with air.
In this case, avoiding contact with air may be the only way to avoid the skin,
i.e. crystallise using a technique that is not vapour diffusion, but for
instance microbatch, microdialysis or free interface diffusion.
Do you use any Dnase while purifying your protein?
if not try that and set up new drops to check again.
Sent from my iPhone
On 13.01.2014, at 21:02, Debasish Chattopadhyay debas...@uab.edu wrote:
We crystallized a protein at 4 and 22 deg C in different conditions:
from ammonium sulfate
