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Amino acids and glycine ethyl ester as new crystallization reagents for lysozyme

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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.
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Keywords: amino acids; glycine ethyl ester; lysozyme; protein crystallization

Document Type: Research Article

Publication date: June 1, 2010

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