Crystallization in the presence of glycerol displaces water molecules in the structure of thaumatin.
Charron, C., Kadri, A., Robert, M.C., Giege, R., Lorber, B.(2002) Acta Crystallogr D Biol Crystallogr 58: 2060-2065
- PubMed: 12454465 
- DOI: https://doi.org/10.1107/s0907444902017183
- Primary Citation of Related Structures:  
1LXZ, 1LY0 - PubMed Abstract: 
The intensely sweet protein thaumatin has been crystallized at 293 K in the presence of sodium tartrate and 25%(v/v) glycerol for X-ray diffraction data collection at 100 K. A comparison of the three-dimensional structure model derived from a crystal grown in the presence of glycerol with that of a control deprived of this additive reveals only minor changes in the overall structure but a approximately 20% reduction in the number of water molecules. X-ray topography analyses show that the overall quality of the crystals prepared in the presence of this cryoprotectant is enhanced.
Organizational Affiliation: 
Département 'Mécanismes et Macromolécules de la Synthèse Protéique et Cristallogenèse' UPR 9002, Institut de Biologie Moléculaire et Cellulaire du CNRS, 15Rue René Descartes, F-67084 Strasbourg Cedex, France.