*** For details on how to be removed from this list visit the *** *** CCP4 home page http://www.ccp4.ac.uk ***
You may find this article usefull: Golovanov, A. P. et al "A simple method for improving protein solubility and long-term stability" JACS (2004), 126, 8933-8939. The authors describe the use of L-Arg and L-Glu to prevent protein aggregation and precipitation. Mario Sanches Citando "Stein, ND (Norman)" <[EMAIL PROTECTED]>: > *** For details on how to be removed from this list visit the *** > *** CCP4 home page http://www.ccp4.ac.uk *** > > > Hi all, > > I was wondering if anyone's had any experience using arginine as a > crystallization additive, and generally as a useful chemical to prevent > aggregation of globular, but sticky proteins. The paper that set us thinking > about is: Journal of Chromatography A, 1094 (2005) 49 - 55. > > Thanks in advance for any tip and advice, > > Luca > > ######################################### > Luca Pellegrini > 80 Tennis Court Road > Biochemistry Department > University of Cambridge > Cambridge CB2 1GA - UK > phone:00441223333667 (office) > 333662 (lab) > fax: 00441223766002 > email: [EMAIL PROTECTED] > ### a low-throughput crystallographer ### > > > >
