Comparative analysis of amino acids and amino‐acid derivatives in protein crystallization
Optimal conditions for protein crystallization are difficult to determine because proteins tend to aggregate in saturated solutions. This study comprehensively evaluates amino acids and amino‐acid derivatives as additives for crystallization. This fourth component of the solution increases the probability of crystallization of hen egg‐white lysozyme in various precipitants owing to a decrease in aggregation. These results suggest that the addition of certain types of amino acids and amino‐acid derivatives, such as Arg, Lys and esterified and amidated amino acids, is a simple method of improving the success rate of protein crystallization.
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