1997
DOI: 10.1016/s0076-6879(97)76054-3
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[8] Using cosolvents to stabilize protein conformation for crystallization

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Cited by 9 publications
(3 citation statements)
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“…Heras & Martin, 2005). This 'mother liquor' (see reviews by Sousa, 1997;Giegé & McPherson, 2001) or the cryo-buffer (normally constituted of the mother liquor mixed with a cryoprotectant agent such as glycerol) usually is partially retained around the crystal during its cooling and actual X-ray beam exposure. Thus, a very supportive and protective environment (in addition to the use of low-temperature-based protection and limited radiation doses) is provided for protein crystals being subjected to X-ray diffraction.…”
Section: New Technical Developments Might Provide Additional Reductiomentioning
confidence: 99%
“…Heras & Martin, 2005). This 'mother liquor' (see reviews by Sousa, 1997;Giegé & McPherson, 2001) or the cryo-buffer (normally constituted of the mother liquor mixed with a cryoprotectant agent such as glycerol) usually is partially retained around the crystal during its cooling and actual X-ray beam exposure. Thus, a very supportive and protective environment (in addition to the use of low-temperature-based protection and limited radiation doses) is provided for protein crystals being subjected to X-ray diffraction.…”
Section: New Technical Developments Might Provide Additional Reductiomentioning
confidence: 99%
“…This¯exibility is a source of structural heterogeneity which may act to inhibit crystallization. Structural heterogeneity is particularly prevalent when one is dealing with multidomain proteins where the interdomain contacts may be rather¯exible (Sousa, 1997). It was thought that introduction of a ligand to the crystallization trials of FT domain might act to enhance crystal formation, particularly if such conformational¯exibility exists.…”
Section: Protein Puri®cation and Crystallizationmentioning
confidence: 99%
“…In Biochemistry, glycerol is widely used in protein isolation pathways, usually at concentrations 5-25 %, to facilitate folding and to increase protein solubility and stability (Sousa, 1997). Quality control studies of purified proteins include amino acid composition analysis, a classical, rather complex analytical technique, which is indispensable for protein quantification.…”
Section: Introductionmentioning
confidence: 99%