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Structure of the carbohydrate-recognition domain of human Langerin with 6-SO4-Gal-GlcNAc
X-RAY DIFFRACTION
Crystallization
Crystalization Experiments
ID
Method
pH
Temperature
Details
1
VAPOR DIFFUSION, HANGING DROP
7
295
protein solution: 2.5 mg/mL langerin CRD, 1.25 mM CaCl2, 5 mM Tris pH 8.0, 12.5 mM NaCl and 7.5 mM 6SO4-Gal-GlcNAc. reservoir solution: 0.1 M Hepes pH 7.0, 0.1 M MgCl2 and 25% PEG 4000, VAPOR DIFFUSION, HANGING DROP, temperature 295K