Table 1.
Protein | MW (Da) | Crystallization conditions | Labeled range (%) | 0% CR resolution (Å) | % CR visual threshold |
---|---|---|---|---|---|
Thaumatin | 22000 | 0.75 M Na/K tartrate | 0.1–10 | 2.04 | 0.1–0.25 |
Lysozyme | 14300 | 5% NaCl, 0.1 M Na acetate pH 4.8 | 0.025–10 | 1.55 (both NLYS and RLYS) | 0.1–0.25 |
Ribonuclease | 13800 | 28% ammonium sulfate, 3 M NaCl, 0.1 M Na acetate pH 6.0 | 0.01–5 | 1.66 | 0.05–0.1 |
Insulin | 5800 | 0.4 M disodium phosphate, 25% glycerol, pH 9.2 | 0.01–5 | 1.74 | 0.025–0.05 |