Applications:

Applications

Crystallization in agarose gel

Features:

Features

		Gel matrix can reduce nucleation and sedimentation
		Crystallization grade
		Low melting agarose
		Compatible with the Granada Crystallization Box (GCB)

Description:

Low melting (LM) agaroses are the result of a derivatization process by organic synthesis. Essentially, the process generates methoxylate groups from the basic agarose structure. The main properties of these agaroses are their low melting and gelling temperatures when compared with standard agaroses. LM agaroses have lower gel strength than standard agaroses, yet they can be handled easily. LM agaroses have higher clarity (gel transparency) than gels of standard agaroses. LM agaroses have great sieving capacity. The gelling temperature of LM agaroses is 24 to 28°C.Agarose is a neutral polysaccharide extracted from the cellular walls of Rhodophyceae algae belonging to the genera Gelidium, Gelidiella, Pterocladia, Gracilaria, and Ahnfeltia, also known as agarophyte seaweed. The structure of the polysaccharide is that of a galactan, formed by linking agarobioses by links 1-3, 1-4. This chemical structure gives agaroses the capacity to form strong gels even at low temperatures. The gels have a macroreticular structure with a very open mesh which can be adjusted simply by varying the concentration of the agarose. The macroreticule structure of the agarose gel is formed by hydrogen bonds, which makes the gel reversible, transforming the gel into a solution by heating. The hysteresis (difference between gelling and melting temperature) is greater than any other hydrocolloid. The absence of ionic groups makes the gel a neutral structure. With no interaction, macromolecules can migrate through the gel mesh, making the gel an efficient sieve for biological macromolecules.The LM Agarose offered by Hampton Research is 100% pure, does not contain any additives, does not contain ligation inhibitors, and is free of DNAses and RNAses. Hampton Research LM agarose is clearer than other agaroses and also has a higher gel strength.The LM Agarose is compatible with the Granada Crystallization Box (GCB)

References:

References
1.	Robert, M. C. and Lefaucheux, F. Crystal growth in gels: principle and application. J. Cryst. Growth. 90:358-367, 1988.
2.	Lorber et al, Journal of Crystal Growth 204 (1999) 357-368.
3.	Lorber et al, Acta Crystallographic D55 (1999) 1491-1494.
4.	Provost K., Robert, M.C., Application of gel growth to hanging drop technique. Journal of Crystal Growth 110 (1991) 258-264.
5.	Robert, M.C., Vidal, O., Garcia-Ruiz, J.M., and Otalora, F., Crystallization in gels and related methods. Crystallization of Nucleic Acids and Proteins, (1999)149-175, Oxford University Press, ISBN 0-
6.	J.M.Garcia-Ruiz, A. Hernández-Hern‡ndez, J. López-Jaramillo, and B. Thomas. \"Crystallization screening directly in electrophoresis gels\". Journal of Crystal Growth 232, 596-602, (2001).
7.	J.A. Gavira, J.M. García-Ruiz. Agarose as crystallisation media for proteins II: Trapping of gel fibres into the crystals. Acta Crystallographica D 58, 1653-1656, (2002).
8.	Agarose gels and the Granada Crystallization Box (http://lec.ugr.es/)
9.	Basel Box, A. DArcy et al (2003) (method employing pipet tips and cuvettes for Counter-Diffusion crystallization).
10.	Chayen, N.E., \"A Novel Technique to Control the Rate of Vapour Diffusion, Giving Larger Protein Crystals\" J. Appl. Cryst. 30 (1997), 198-202.
11.	Chayen, N.E., \"The Role of Oil in Macromolecular Crystallisation\" Structure 5 (1997), 1269-1274.