Dear Buddies,
I truly appreciate many of you are so kind to spend your time in
replying my email with a variety of suggestions regarding this strange
problem. Most of you have pointed to oxidation damage. We tested
quickly but high concentrations of DTT or TCEP including EDTA and/or
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http://www.rsc.org/shop/books/2008/9780854042722.asp
Original message
Date: Tue, 30 Aug 2011 23:31:20 +0800
From: CCP4 bulletin board CCP4BB@JISCMAIL.AC.UK (on behalf of aidong
a...@xmu.edu.cn)
Subject: [ccp4bb] Protein preps become a jelly
To: CCP4BB
Date: Tue, 30 Aug 2011 23:31:20 +0800
From: CCP4 bulletin board CCP4BB@JISCMAIL.AC.UK (on behalf of aidong
a...@xmu.edu.cn)
Subject: [ccp4bb] Protein preps become a jelly
To: CCP4BB@JISCMAIL.AC.UK
Dear Buddies,
Sorry for bothering you with an off-ccp4 question. We recently are
experiencing a very
2011 16:31
To: CCP4BB@JISCMAIL.AC.UK
Subject: [ccp4bb] Protein preps become a jelly
Dear Buddies,
Sorry for bothering you with an off-ccp4 question. We recently are
experiencing a very strange phenomena. A couple of protein preps with
reasonably high concentration (10-20mg/ml) become a jelly
Dear Buddies,
Sorry for bothering you with an off-ccp4 question. We recently are
experiencing a very strange phenomena. A couple of protein preps with
reasonably high concentration (10-20mg/ml) become a jelly after
storages for overnight or a couple of days at 4C. All of them have
I have had protein crystals (so very high protein concentration) that turn
into gummy bear-like objects, where instead of crumbling they are like,
well, a gummy bear or a piece of rubber. I attributed it to oxidation or
other chemical ageing processes. I am sure others will have suggestions for
Not necessarily uncommon. To minimize
protein-protein interactions that might be causing gelation, you
might change the pH of the solution so that is is not close to the
pI, use a small amount of chelator to sequester metal ions, and
maintain a modest ionic
Certainly not unprecedented, or even that unusual (I remember making gels from
BSA and IgG solutions during grad school rotations). Gel formation usually
requires crosslinking, so consider whether you might be getting adventitious
disulfide bond formation.
Pat
On 30 Aug 2011, at 11:31 AM,
Subject: Re: [ccp4bb] Protein preps become a jelly
I have had protein crystals (so very high protein concentration) that
turn into gummy bear-like objects, where instead of crumbling they are
like, well, a gummy bear or a piece of rubber. I attributed it to
oxidation or other chemical ageing
] Protein preps become a jelly
Certainly not unprecedented, or even that unusual (I remember making gels from
BSA and IgG solutions during grad school rotations). Gel formation usually
requires crosslinking, so consider whether you might be getting adventitious
disulfide bond formation.
Pat
On 30 Aug
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