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题名: The use of novel organic gels and hydrogels in protein crystallization
作者: Zbigniew Pietras
Hong-Ting Lin
Sachin Surade
Ben Luisi
Orla Slattery
Klaas M. Pos
Abel Moreno
贡献者: 國立臺灣海洋大學:食品科學系
日期: 2010-02
上传时间: 2016-12-21T02:11:38Z
出版者: Journal of Applied Crystallography
摘要: 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.
關聯: 43(1)
显示于类别:[食品科學系] 期刊論文


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