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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39551

Title: The use of novel organic gels and hydrogels in protein crystallization
Authors: Zbigniew Pietras
Hong-Ting Lin
Sachin Surade
Ben Luisi
Orla Slattery
Klaas M. Pos
Abel Moreno
Contributors: 國立臺灣海洋大學:食品科學系
Date: 2010-02
Issue Date: 2016-12-21T02:11:38Z
Publisher: Journal of Applied Crystallography
Abstract: Abstract: The use of an organic solvent-based gel prepared from polyethylene oxide and a polyvinyl alcohol hydrogel for protein crystallization was investigated. The preparation, properties and application of the gels for protein crystallization are described, and the advantages and limitations of the approach are discussed. The gels are compared with agar, which is a popular aqueous gel used for protein crystallization. The growth behaviour and diffraction quality of crystals prepared in these gel media were evaluated for two model soluble proteins, thaumatin and lysozyme, and for two bacterial membrane proteins, TolC and AcrB.
Relation: 43(1)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/39551
Appears in Collections:[食品科學系] 期刊論文

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