Model protein 1

We have recently encountered problems with crystallization of the

concanavalin A from a powder produced by a major company. The company is

being rather helpful, though, and we're trying to establish the nature of

these difficulties. I would stick to lysozyme for the time being.

Artem Evdokimov, Weizmann Institute.

Patrick's comment:

Lysozyme does have problems, though. As Chayen et al. found (Protein Science 1993, 2, 113-118) the number of lysozyme crystals formed varied by a factor of about 100 for identical conditions, depending on whether the lysozyme solution was stored for 4 days before being brought to crystallization conditions. This aging effect seemed to be due to the presence of fungi which multiplied in the stored protein solution. Researchers testing equipment for microgravity crystallization have observed similar effects (e.g. Siegfried Lorenz, personal communication)