Hi David,
You could try the Glucose Isomerase supplied by Hampton. It crystallizes
under a number of conditions, details of which you can find in their manual.
http://hamptonresearch.com/product_detail.aspx?cid=28&sid=56&pid=56
Ganesh
Le 04/02/13 17:03, David Roberts a écrit :
> So, I know I say this every time I post on this board, but here it
> goes again.
>
> I'm at an undergrad only school, and every 2 years I teach a class in
> protein crystallography. This year I'm being super ambitious, and I'm
> going to take a class of 16 to the synchrotron for data collection.
> It's just an 8 hour thing, to show them the entire process. I'm
> hoping that we can collect 5-6 good data sets while there.
>
> I would like them to grow their own crystals, and go collect data.
> Then we'd come back and actually do a molecular replacement (pretty
> easy/standard really). Just to get a feel for how it works.
>
> The protein I do research on is not one that I would push on this, as
> the crystals are hard to grow, they are very soft, and the data just
> isn't the best (resolution issues). I do have a few that will work on
> my proteins, but I was thinking of having others in the class grow up
> classic proteins for data collection. Obviously lysozyme is one, but
> I was wondering what other standard bulletproof conditions are out there.
>
> Can you all suggest some protein crystallization conditions (along
> with cryo conditions) for some commercially available proteins? I'm
> looking to get 6-8 different ones (and we'll just take them and see
> how it goes). I wouldn't mind knowing unit cell parameters as well
> (just a citation works, I can have them figure it out). I have about
> 7 weeks to get everything grown and frozen and ready to go.
>
> Any help would be greatly appreciated. It always amazes me how
> helpful this group is. Thank you very much.
>
> Dave
>
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