Amino acids and glycine ethyl ester as new crystallization reagents for lysozyme.
Several amino acids and their derivatives are prominent additives in the field of protein chemistry. This study reports the use of charged amino acids and glycine ethyl ester as precipitants in protein crystallization, using hen egg-white lysozyme (HEWL) as a model. A discussion of the crystallization of HEWL using these reagents as precipitating agents is given.
Japan Synchrotron Radiation Research Institute (SPring-8), Japan. l-ito@spring8.or.jp
Len
L
Ito
Kentaro
K
Shiraki
Hiroshi
H
Yamaguchi
D000596:Amino Acids / Q000737:chemistry*; D000818:Animals; D002645:Chickens; D003460:Crystallization; D018360:Crystallography, X-Ray; D005998:Glycine / Q000031:analogs & derivatives* / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D009113:Muramidase
D000596:Amino Acids; C022010:glycine ethyl ester; C421864:hen egg lysozyme; D009113:Muramidase; D005998:Glycine