That's a really old paper. You can purchase the lysozyme from Hampton Research and it's fine. The recipe is available from the Hampton Research page:
http://hamptonresearch.com/product_detail.aspx?cid=28&sid=173&pid=524 Grow them a low temp and you can stop them when they are the right size. I favor that over room temp. They grow fast and large, but don't give a good R(merge) as when grown at a lower concentration and slower. Bernie On Tue, July 26, 2011 5:09 pm, [email protected] wrote: > > > James, > > I would have a look at the paper by Judge et al: > > http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1300446/pdf/10465769.pdf > > > Specifically, in this paper you will find that the crystallization > behavior of lysozyme changes drastically with pH. At the time the paper > wasn't really written to manipulate for small crystal size, but looking > back at the paper (specifically Fig 5), it appears that you can read the > conditions that will give you crystals around the size you want. > > Not re-reading the paper, quoting from memory (which we all think is > better than it really is), it is important to use good quality lysozyme to > get reproducible results. Good quality probably means freshly purified > from fresh (farm-acquired) eggs. I am not kidding you, it makes a big > difference. Also, I am going out on a limb to say (I know you know this) > that the buffer preparation method matters a lot. Taking sodium acetate > solution and pH-ing it with HCl will give very different results from > taking acetic acid and pH-ing it with NaOH (because the ionic strength of > the buffer is not the same). Lysozyme crystallizes so easily that we tend > to forget tedious details. > > Hope this helps. This paper will probably give you some ideas in the right > direction. > > Mark van der Woerd > > > > > >
