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. Author manuscript; available in PMC: 2012 Sep 30.
Published in final edited form as: J Mol Biol. 2010 May 8;400(3):335–353. doi: 10.1016/j.jmb.2010.04.049

Table 1. Protein constructs and crystallization conditions.

Protein UniProt Region Source Crystallization Freezing
mmHK1s-Z2 Q8PSW8 32-312 M. mazei 15% PEG3350 0.21 M
NH4SO4 0.1M bistris (or
cacodylate) pH 5.6		 ethylene
glycol
mmHK1s-Z3 Q8PSW1 32-311 M. mazei 2M Na/K PO4 pH6.7,
0.2M NaCl		 ethylene
glycol
soHK1s-Z6 Q8EII0 36-308 S. oneidensis 5% PEG3350, 0.5M
NH4SO4, 0.1M Na
Citrate pH 5.8		 glycerol
vpHK1s-Z8 Q87SR8 28-312 V.
parahaemolyticus 		5% PEG8K, 0.2M
NaCl, 0.1M Na/K PO4
pH6.5 for PO4-bound 2M NaCl, 0.2M MgCl2,
0.1M Tris pH7 for apo		 ethylene
glycol ethylene
glycol
rpHK1S-Z16 Q6N3S7 40-293 R. palustris 30% MPD, 0.2M
NH4Ac, 0.1M Na citrate
pH5.6		 (MPD)