Production, crystallization and X-ray characterization of chemically glycosylated hen egg-white lysozyme.

@article{LpezJaramillo2005ProductionCA,
  title={Production, crystallization and X-ray characterization of chemically glycosylated hen egg-white lysozyme.},
  author={Francisco Javier L{\'o}pez-Jaramillo and F P{\'e}rez-Banderas and Fernando Hernandez-Mateo and Francisco Santoyo-Gonzalez},
  journal={Acta crystallographica. Section F, Structural biology and crystallization communications},
  year={2005},
  volume={61 Pt 4},
  pages={435-8}
}
The crystallization of glycoproteins is one of the challenges to be confronted by the crystallographic community in the frame of what is known as glycobiology. The state of the art for the crystallization of glycoproteins is not promising and removal of the carbohydrate chains is generally suggested since they are flexible and a source of heterogeneity. In this paper, the feasibility of introducing glucose into the model protein hen egg-white lysozyme via a post-purification glycosylation… CONTINUE READING

From This Paper

Topics from this paper.