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Dear Eugenio, I believe the paper by Chang VT et al 2007 (PMID: 17355862) might offer the answers you're after (assuming N-glycosylation is your main concern). For O-linked sugars, the situation is much more complex, reflecting their diversity: mucin-type can usually be dealt with by construct design (eliminate Ser/Thr/Pro-rich domains), for other types have a look at http://www.prozyme.com/pdf/gk80110.pdf for example. Best wishes, radu ------------------------------------------ A. Radu Aricescu, PhD University of Oxford Wellcome Trust Centre for Human Genetics Division of Structural Biology Roosevelt Drive, Oxford OX3 7BN United Kingdom Phone: +44-1865-287551 Fax: +44-1865-287547 ---- Original message ---- >Date: Thu, 25 Sep 2008 11:30:24 -0700 >From: Eugenio De la Mora <[log in to unmask]> >Subject: [ccp4bb] Deglycosylation >To: [log in to unmask] > >Dear all, >We have some troubles with the cristallization of glycosylated proteins and want to try to deglycosate them. We have never done this so we want to know what enzymes are the best (efficiency; less protein loss, ... ). And if it gaves better results in crystallization screens. > >Thank you > >Eugenio De la Mora >Instituto de Biotecnologia >Universidad NAcional Autonoma de Mexico > > >