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Dear Paul, sometimes NOT removing all sugars might even be a good thing. See for example, the case of quercetin 2,3 dioxygenase (quercetinase) from A.japonicus where sugar chains are involved in the formation of a homodimer. We never managed to remove all sugars and the protein crystallized very well. (Crystals diffracted too, btw) Roberto Quoting Paul McEwan <[EMAIL PROTECTED]>: > *** For details on how to be removed from this list visit the *** > *** CCP4 home page http://www.ccp4.ac.uk *** > > > I'm currently working with a glycoprotein and am having great difficulty > deglycosylating it for crystallisation. I can completely remove the sugars > very easily when the protein is denatured (not much good when you're wanting > to crystalise it), but seems completely resistant to treatment with endo H or > pngase F when done under native conditions. Any hints on getting this to work > would be greatly appreciated. > > ################################## > Dr Paul A. McEwan > Protein Crystallography Group > Centre for Biomolecular Science > Clifton Boulevard > University of Nottingham > Nottingham > NG7 2RD > Tel: 0115 8468009 > http://www.nottingham.ac.uk/~pazxtal > ################################## > > > This message has been checked for viruses but the contents of an attachment > may still contain software viruses, which could damage your computer system: > you are advised to perform your own checks. Email communications with the > University of Nottingham may be monitored as permitted by UK legislation. > > > -- Dr. Roberto Steiner Randall Division of Cell and Molecular Biophysics New Hunt's House King's College London Guy's Campus London, SE1 1UL Phone +44 (0)20-7848-8216 Fax +44 (0)20-7848-6435 e-mail [EMAIL PROTECTED]
