Hi I think glycerol 10% or higher is a good choice. I have some experience with a protein that started aggregation beyond 2.5mg/ml. I tried crystallisation at this concentration with protein ligand ratio of 4:1 and was successful.
On Thu, Mar 24, 2011 at 4:29 AM, vikrant saa <[email protected]>wrote: > Dear Gauri > This may be the saturation point of your protein and beyond this it will > start precipitating in a particular buffer. Try to set the crystallization > trial (if it is your application ) and select those condition in which you > see clear drop. Change the purification buffer with that condition buffer. > It may work .. > Else you can use Sucrose (0.5-2M), PEG6000 (5-10%), glycerol (5-10%) etc > in different combination. > all d best > > ** > *****Vikrant > *** > ----------------------------------------------------------------------------------- > > ***Senior Research Fellow (CSIR) * > *Varma Lab* > *Cancer Research Institute > Advance Centre for Treatment, Research and Eduction in Cancer (ACTREC) > Tata Memorial Hospital, Kharghar, Navi Mumbai-410210 * > ################################################ > > > > > ------------------------------ > *From:* gauri misra <[email protected]> > *To:* [email protected] > *Sent:* Wed, 23 March, 2011 11:11:55 PM > *Subject:* [ccp4bb] protein aggregation > > Hi, > What are the different methods to prevent protein aggregation while > concentrating so as to increase the concentration of the protein? > I have some idea of adding EDTA and charged amino acids like L-Arg and > L-Glu. > I would appreciate if the readers share their experiences. > > Thanks! > > Gauri > > -- INTEKHAB ALAM LABORATORY OF STRUCTURAL BIOINFORMATICS KOREA UNIVERSITY, SEOUL
