A strategy for selecting the pH of protein solutions to enhance crystallization

C.-Y. Zhang, Z.-Q. Wu, D.-C. Yin, B.-R. Zhou, Y.-Z. Guo, H.-M. Lu, R.-B. Zhou and P. Shang

The pH of a solution is an important parameter in crystallization that needs to be controlled in order to ensure success. In this study, the effects of the buffer and protein solution pH values on the results of screening are systematically investigated.

Keywords: protein crystallization; pH; crystallization screening.

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