Hello Eric, Does your protein also precipitate at lower protein concentrations? In isolated cases, we've had protein stocks precipitate overnight at 4 degrees, and the only way around it was to store them diluted, and concentrate right before any experiments/crystallization trials. In two cases, the 'precipitation' in the protein stock appeared to be showers of microcrystals...
Filip On Fri, Nov 5, 2010 at 1:40 PM, <Eric Karg> <[email protected]> wrote: > Dear all, > > I'm working on a protein which starts to precipitate after 3-4 days of > storage at 4 degrees or room temperature. The storage buffer contains 300 mM > NaCl because at lower salt concentrations it also tends to precipitate. > Different buffers and adding glycerol did not help although this was not > done in a systematic way. Has anyone had similar experiences? Any > suggestions to overcome this problem? > > Thanks in advance! > > Eric > -- Filip Van Petegem, PhD Assistant Professor The University of British Columbia Dept. of Biochemistry and Molecular Biology 2350 Health Sciences Mall - Rm 2.356 Vancouver, V6T 1Z3 phone: +1 604 827 4267 email: [email protected] http://crg.ubc.ca/VanPetegem/
