 |
 |
Have you ever tried the condition of AS as precipitant and PEG as the additive? They have opposite functions on your protein's solubility:one increases and decrease it. Maybe you can vary the ratio of them to control your protein's solubility. And the xtals may be seen in some conditions. Good luck! leo Xingding Zhou wrote: > > Dear All, > > > > I have several proteins that share a common problem. When > crystallization, once the precipitant is PEG, the protein will be > precipitated in seconds. Even the protein concentration is just 2 > mg/ml. But if the precipitant is salt such as NH2SO4. The drop is > clear for months, even higher protein concentration (50 mg/ml) . After > screening more than 1000 conditions, I concluded this problem. Is > anyone has the same problem? Any suggestions are welcome. > > > > > > Thanks & Regards, > > > > George > >