中国食品学报2012，Vol.12Issue(12)：55-60,6.
纤溶活性化合物GDG对溶菌酶结晶特性的影响
Crystallization of Lysozyme by GDG as a Fibrinolytic Compound
摘要
Abstract
Lysozyme was extensively studied as a model of protein crystallization, we identified that 15 mg/mL lysozyme, 0.1 mol/L sodium acetate buffer containing 5% sodium chloride and 0.02% sodium azide, pH 5.2, crystal nucleus were less and crystals could reach a certain size. After adding GDG to lysozyme, we obtained the crystal of lysozyme added GUG, CGDG/CHEWL=2:1 , 1:1, 1:2, studied the effect of GDG on crystallization of lysozyme and performed the synchrotron radiation diffusion and collected the three dimensional structure data of lysozyme added GDG. It is shown that increased in number of crystal amount and decreased in volume of crystal size in crystallization of lysozyme accompanied by the concentration of GDG. It was not displayed effect on the main chain and most side chains of lysozyme in the presence of GDG in the electron density map.关键词
溶菌酶/GDG/蛋白质结晶/晶体结构Key words
lysozyme/ GDG/ protein crystallization/ crystal structure引用本文复制引用
王永先,吴文惠,包斌,宋瑞瑞,孙立春..纤溶活性化合物GDG对溶菌酶结晶特性的影响[J].中国食品学报,2012,12(12):55-60,6.基金项目
国家863计划 （）
上海市自然科学基金项目(10ZR1413800) （10ZR1413800）
