I think that's impossible to say. Some proteins lyophilize fine, some don't. Generally your chances are best if the protein is sturdy. Is also depends how it was lyophilized (any salts, buffer etc). Getting the protein in solution may be tricky; in my limited experience plain water works best (not buffered).
Good luck, Bert On 5/6/11 4:01 PM, "REX PALMER" <rex.pal...@btinternet.com> wrote: We have purchased a 5mg commercial sample of a protein we want to crystallize. On arrival it transpired that the sample had been lyophilized. Does anyone know if this is likely to give problems and if so what can/should be done about it? Thanks in advance Rex Palmer Birkbeck College
