Production, crystallization and X-ray characterization of chemically glycosylated hen egg-white lysozyme.
Lopez-Jaramillo, F.J., Perez-Banderas, F., Hernandez-Mateo, F., Santoyo-Gonzalez, F.(2005) Acta Crystallogr Sect F Struct Biol Cryst Commun 61: 435-438
- PubMed: 16511062 
- DOI: https://doi.org/10.1107/S1744309105008869
- Primary Citation of Related Structures:  
2B5Z - PubMed Abstract: 
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.
Organizational Affiliation: 
Laboratorio de Estudios Cristalográficos, Instituto Andaluz de Ciencias de la Tierra, CSIC-UGRA, Facultad de Ciencias, Campus Fuentenueva, 18002 Granada, Spain. javier@lec.ugr.es