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Crystallization, structure solution and refinement of hen egg-white lysozyme at pH 8.0 in the presence of MPD
M S Weiss1, G J Palm, R Hilgenfeld
1Institute of Molecular Biotechnology, Department of Structural Biology and Crystallography, PO Box 100813, D-07708 Jena, Germany. msweiss@imb-jena.de
Acta Crystallographica. Section D, Biological Crystallography
|August 16, 2000
Abstract:
Hen egg-white lysozyme has been crystallized at slightly alkaline pH using 2-methyl-2,4-pentanediol (MPD) as the precipitant. The crystals are nearly isomorphous to crystals grown at acidic pH using sodium chloride as the precipitant. However, the growth kinetics differ markedly between the two conditions. The major reason for this is a molecule of MPD that binds tightly in between two lysozyme molecules and favors the growth of the crystals along the crystallographic c direction over growth perpendicular to it.