Skoči na glavni sadržaj

Izvorni znanstveni članak

https://doi.org/10.5562/cca1790

Expression, Purification and Crystallization of Wheat Profilin (Tri a 12)

Christina Ecker ; Department of Analytical Chemistry, University of Vienna, Währinger Straße 38, A-1090 Vienna, Austria
Peter Forstenlechner ; Department of Pathophysiology and Allergy Research, Medical University of Vienna, Währinger Gürtel 18-20, A-1090 Vienna, Austria
Dalibor Milić ; Laboratory of General and Inorganic Chemistry, Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, HR-10000 Zagreb, Croatia
Karin Hoffmann-Sommergruber ; Department of Pathophysiology and Allergy Research, Medical University of Vienna, Währinger Gürtel 18-20, A-1090 Vienna, Austria
Margit Cichna-Markl ; Department of Analytical Chemistry, University of Vienna, Währinger Straße 38, A-1090 Vienna, Austria
Dubravka Matković-Čalogović ; Laboratory of General and Inorganic Chemistry, Department of Chemistry, Faculty of Science, University of Zagreb, Horvatovac 102a, HR-10000 Zagreb, Croatia


Puni tekst: engleski pdf 1.554 Kb

str. 419-422

preuzimanja: 1.034

citiraj


Sažetak

Profilin from wheat (Triticum aestivum) has been identified as an allergen (Tri a 12). The recombinant 14 kDa protein was produced in Escherichia coli, purified and crystallized using the hangingdrop vapour-diffusion method. A diffraction-data set was collected in-house from a single crystal to a resolution of 3.3 Å. The crystals belonged to space group P3221, with unit-cell parameters a = b = 58.9 Å, c = 82.5 Å, α = β = 90° and γ = 120°. (doi: 10.5562/cca1790)

Ključne riječi

wheat profilin, expression, crystallization, food allergy

Hrčak ID:

74807

URI

https://hrcak.srce.hr/74807

Posjeta: 1.410 *