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Crystallization and Structural Studies of Lysozyme from Hen Egg White, Using Vapour Diffusion Techniques


Article Information

Title: Crystallization and Structural Studies of Lysozyme from Hen Egg White, Using Vapour Diffusion Techniques

Authors: C.N. Fokunang, K.A. Watson, A. Purvis, E.A. Tembe- Fokunang

Journal: Biotechnology

HEC Recognition History
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Publisher: Asian Network for Scientific Information (ANSInet)

Country: Pakistan

Year: 2005

Volume: 4

Issue: 4

Language: English

DOI: 10.3923/biotech.2005.341.346

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Abstract

The aim of this study was to develop an in-house high throughput method of crystallization and structure determination of lysozyme enzyme as model in structure-based drug design studies. Lysozyme stock solution at 50 mg mL-1 from hen egg white was crystallized using the vapour diffusion techniques in buffer A 0.1 M Na acetateacetic acid pH 4.8, 0.2 Na azide wv, 1.1 M NaCl and buffer B 0.1 M Na acetateacetic acid pH 4.8, 0.02 Na azide wv, 25 ethylene glycol wv, 1.7 m M NaCl. Two 24 well plates in duplicates were used for each buffer preparations and incubated at 4C. High quality crystals between 0.2-0.5 mm sizes, were produced in buffer A plate well after days 2 of incubation and none in buffer B. The crystal data collection and refinement showed a high resolution of the outer shell of 2.28-1.92 , completeness of 98.7, space group P43212 and mosaicity of 0.415.

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