Intuitively, when jagged and oddly-shaped proteins oligomerize, it would make sense they could fit better into a suitcase.
> On Nov 12, 2021, at 9:52 AM, Frank von Delft <frank.vonde...@cmd.ox.ac.uk> > wrote: > > Hello all > > Two decades ago, I remember (!) much talk about a reason that bacterial > proteins crystallize "more easily" is that they tend to come as oligomers > (dimers and up), and that this internal symmetry made them happier to > crystallize. > > Did anybody ever publish hard evidence? Or even, is there a primary citation > for the idea? > > Thanks > Frank > > ######################################################################## > > To unsubscribe from the CCP4BB list, click the following link: > https://www.jiscmail.ac.uk/cgi-bin/WA-JISC.exe?SUBED1=CCP4BB&A=1 > > This message was issued to members of www.jiscmail.ac.uk/CCP4BB, a mailing > list hosted by www.jiscmail.ac.uk, terms & conditions are available at > https://www.jiscmail.ac.uk/policyandsecurity/ ######################################################################## To unsubscribe from the CCP4BB list, click the following link: https://www.jiscmail.ac.uk/cgi-bin/WA-JISC.exe?SUBED1=CCP4BB&A=1 This message was issued to members of www.jiscmail.ac.uk/CCP4BB, a mailing list hosted by www.jiscmail.ac.uk, terms & conditions are available at https://www.jiscmail.ac.uk/policyandsecurity/
