ジャーナル: To Be Published タイトル: Structural basis for mucin-type O-glycan recognition by proteins of a Bacteroides thetaiotaomicron polysaccharide utilization loci 著者: Costa, R.L. / Correia, V.G.
温度: 293 K / 手法: 蒸気拡散法, シッティングドロップ法 詳細: Protein at 8mg/ml 0.12 M monosaccharides (0.2 M D Glucose; 0.2 M D Mannose; 0.2 M D Galactose; 0.2 M L Fucose; 0.2M D Xylose; 0.2 M N Acetyl D Glucosamine), 0.1 M buffer system (1.0 M pH 7.5 ...詳細: Protein at 8mg/ml 0.12 M monosaccharides (0.2 M D Glucose; 0.2 M D Mannose; 0.2 M D Galactose; 0.2 M L Fucose; 0.2M D Xylose; 0.2 M N Acetyl D Glucosamine), 0.1 M buffer system (1.0 M pH 7.5 Sodium HEPES; MOPS) and 37.5% precipitant (25% v/v MPD; 25% w/v PEG 1000; 25% w/v PEG 3350)