Open AccessProduction, crystallization and X‐ray characterization of chemically glycosylated hen egg‐white lysozyme
Author(s) -
PérezBanderas F.,
HernándezMateo F.,
LópezJaramillo F. J.,
SantoyoGonzález F.
Publication year - 2005
Publication title -
acta crystallographica section f
Language(s) - English
Resource type - Journals
ISSN - 1744-3091
DOI - 10.1107/s1744309105008869
Subject(s) - lysozyme , glycoprotein , crystallization , glycosylation , glycobiology , chemistry , biochemistry , carbohydrate , glycan , organic chemistry
The crystallization of glycoproteins is one of the challenges to be confronted by the crystallographic community in the frame of what is known as glycobiology. The state of the art for the crystallization of glycoproteins is not promising and removal of the carbohydrate chains is generally suggested since they are flexible and a source of heterogeneity. In this paper, the feasibility of introducing glucose into the model protein hen egg‐white lysozyme via a post‐purification glycosylation reaction that may turn any protein into a model glycoprotein whose carbohydrate fraction can be manipulated is demonstrated.