Effect of temperature programmes on protein crystallisation
作者： Xi-Kai Wang , Da-Chuan Yin , Chen-Yan Zhang , Qin-Qin Lu , Yun-Zhu Guo
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摘要: Varying the temperature has been proven to be beneficial for improving screening efficiency of protein crystallisation, and thus a crystallisation strategy based on this phenomenon can developed. Such varying applied in practical screening, however, there are no guidelines determining what programme should utilised. It is therefore necessary investigate how affects process, so as help people design suitable programme. For purpose, we investigated effect programmes (lysozyme, proteinase K, concanavalin A) that characterised by different solubility behaviours with respect temperature. Judging from reproducibility studies programmes, recommend using linear moderate time period (24 48 h) large range according properties proteins. (© 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim)
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