Hi Aidong,
I've seen this in protein samples that have been snap frozen then thawed on ice. Thawing at room temperature (or in the hand) stopped this state forming. Could temperature be the issue? Maybe try 10C or leave the samples on the bench for a while and see if the state is reversible?
David Hargreaves
Associate Principal Scientist
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AstraZeneca
DECS, CP&SS
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Tel +44 (0)01625 518521 Fax +44 (0) 1625 232693
David.Hargreaves @astrazeneca.com
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-----Original Message-----
From: CCP4 bulletin board [mailto:[log in to unmask]] On Behalf Of aidong
Sent: 30 August 2011 16:31
To: [log in to unmask]
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 after
storages for overnight or a couple of days at 4C. All of them have
been purified by gel filtration. Some of these proteins behave like
this from very first preps but some of them had been very kind to us
previously. We have googled extensively in CCP4BB and www but it
appears this only happens to us. It would be highly appreciated that
you could exchange their experiences or provide your suggestions.
Aidong Han, Ph.D
Department of Biomedical Sciences
School of Life Sciences
Xiamen University
Xiamen, Fujian 361005
China
Phone: 0592-218-8172 (O)
0592-218-8173 (L)
Web: http://life.xmu.edu.cn/adhanlab/
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