Jan,
Salting in/salting out.
Have you considered having your protein in very low salt
and crystallizing it in high concentration of high MW PEG, again at very
low salt.
Enrico.
On Fri, 05 Mar 2010 15:02:55 +0100, Jan Rash <[email protected]> wrote:
Dear All,
This is about the crystallization of the macromolecular complex which is
highly soluble and shows no signs of the aggregation (even at high
concentration). We have tried several salts, precipitants and even high
protein concentration (around 20g/L) for its crystallization without any
genuine hit. Any suggestions for growing the crystals of this
macromolecular
complex will be highly appreciated.
Thanks,
Jan
--
Enrico A. Stura D.Phil. (Oxon) , Tel: 33 (0)1 69 08 4302 Office
Room 19, Bat.152, Tel: 33 (0)1 69 08 9449 Lab
LTMB, SIMOPRO, IBiTec-S, CEA Saclay, 91191 Gif-sur-Yvette
Cedex FRANCE http://www-dsv.cea.fr/en/ibitecs/82
http://www.chem.gla.ac.uk/protein/mirror/stura/index2.html
e-mail: [email protected] Fax: 33 (0)1 69 08 90 71
