温度: 291 K / 手法: 蒸気拡散法, ハンギングドロップ法 / pH: 5.5 詳細: Prior to the crystallization setup GSH and DTT were added to the protein solution to final concentrations of 5 mM and 1 mM, respectively. Droplets of 4 microL protein solution at 3.2 mg per ...詳細: Prior to the crystallization setup GSH and DTT were added to the protein solution to final concentrations of 5 mM and 1 mM, respectively. Droplets of 4 microL protein solution at 3.2 mg per ml were mixed with 2 microL reservoir solution consisting of 22% PEG 4000, 100 mM sodium citrate pH 5.5. Crystals used for data collection were obtained after 48 h. Prior to vitrification crystals were equilibrated for 24 h in a solution containing 30% PEG 4000, 100 mM sodium citrate pH 5.5 and 50 mM GSH.