Crystallization of protein–ligand complexes

Hassell, A.M.; An, G.; Bledsoe, R.K.; Bynum, J.M.; Carter, H.L.; Deng, S.-J.J.; Gampe, R.T.; Grisard, T.E.; Madauss, K.P.; Nolte, R.T.; Rocque, W.J.; Wang, L.; Weaver, K.L.; Williams, S.P.; Wisely, G.B.; Xu, R.; Shewchuk, L.M.

doi:10.1107/S0907444906047020

Acta Crystallographica Section D
Acta Crystallographica
Section D BIOLOGICAL CRYSTALLOGRAPHY

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Figure 18
Protease 1. The use of xylitol during the soaking stabilized the crystal and improved the solubility of the ligands. If the ligand was not mixed in the xylitol plus precipitating mixture, the efficiency of obtaining protein–ligand complexes greatly decreased.

BIOLOGICAL
CRYSTALLOGRAPHY

ISSN: 1399-0047

Volume 63| Part 1| December 2007| Pages 72-79

doi:10.1107/S0907444906047020

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