Agarose as crystallisation media for proteins II: trapping of gel fibres into the crystals.
The crystallisation pressure exerted by protein crystals growing in agarose gel does not disrupt the gel network. However, protein crystals trap agarose fibres when they grow in agarose gels. The fibres of agarose are distributed randomly in the crystals explaining why they do not appreciably affect the diffraction quality of the crystal
D000818:Animals; D003460:Crystallization / Q000379:methods*; D005293:Ferritins / Q000737:chemistry; D005612:Freeze Drying; D005782:Gels; D008855:Microscopy, Electron, Scanning; D009113:Muramidase / Q000737:chemistry; D010940:Plant Proteins / Q000737:chemistry; D011506:Proteins / Q000737:chemistry*; D012685:Sepharose; D013549:Sweetening Agents / Q000737:chemistry
D005782:Gels; D010940:Plant Proteins; D011506:Proteins; D013549:Sweetening Agents; C003427:thaumatin protein, plant; D005293:Ferritins; D012685:Sepharose; D009113:Muramidase