Jan,
Salting in/salting out.
Have you considered having your protein in very low salt
and crystallizing it in high concentration of high MW PEG, again at very
low salt.
Enrico.
On Fri, 05 Mar 2010 15:02:55 +0100, Jan Rash <[log in to unmask]> wrote:
> Dear All,
>
> This is about the crystallization of the macromolecular complex which is
> highly soluble and shows no signs of the aggregation (even at high
> concentration). We have tried several salts, precipitants and even high
> protein concentration (around 20g/L) for its crystallization without any
> genuine hit. Any suggestions for growing the crystals of this
> macromolecular
> complex will be highly appreciated.
>
> Thanks,
>
> Jan
--
Enrico A. Stura D.Phil. (Oxon) , Tel: 33 (0)1 69 08 4302 Office
Room 19, Bat.152, Tel: 33 (0)1 69 08 9449 Lab
LTMB, SIMOPRO, IBiTec-S, CEA Saclay, 91191 Gif-sur-Yvette
Cedex FRANCE http://www-dsv.cea.fr/en/ibitecs/82
http://www.chem.gla.ac.uk/protein/mirror/stura/index2.html
e-mail: [log in to unmask] Fax: 33 (0)1 69 08 90 71
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