I would start looking at the buffer conditions
for the protein. One place to start is to reduce the salt. I
would half, quarter, and then try no salt at all. I
Kevin P Madauss
V-161a
US Structural Biology
GlaxoSmithKline
Office: 919.483.3759
5 Moore Drive
Cell: 919.924.6436
RTP, NC 27709
