Figure 1.
A schematic illustration of the crystallization and cryoprotection procedures in the polysaccharide gel-bead technique.
(A) Crystallization processes (1–7). (B) Cryoprotection processes for data collection at 100 K (8–10).
Table 1.
Data-collection statistics.
Figure 2.
Photographs of protein crystals.
(A) lysozyme, (B) catalase, and (C) ID70102 protein for alginate gel beads. (D) ID70067 and (E) ID11492 proteins for κ-carrageenan gel beads. Glucose isomerase crystals without MS (F) and with MS (G) in alginate gel beads. Crystals appeared in the gel bead after (A) 1 day, (B) 1–2 days, (C) 2–30 days, (D) 1–7 days, (E) 1 day, (F) 1 day, and (G) 1–4 days. Two proteins, (H) lysozyme and (I) glucose isomerase, crystallized in alginate gel beads after 1 day. Subsequently, additional crystals of both proteins appeared on the gel surfaces after 2–7 days.
Figure 3.
Photographs of tools for the gel-bead manipulation.
(A) Vacuum tweezers and syringe-needle probes. (B) Syringe-needle probe with a gel bead mounted on the goniometer head of a diffractometer. (C) Alginate and (D) κ-carrageenan gel beads attached to the tip of syringe-needle probes.