The Protein Purification Facility
The Wolfson Centre for Applied Structural Biology 
The Hebrew University of Jerusalem
Dr. Mario Lebendiker
mariol@cc.huji.ac.il  Tel: 972-2-6586920 

Additives Used to Increase Folding and Prevent Aggregation

According to: Metods in Enzymolgy  Vol.309 pg.228 (1999) ; J.of Pharmac.Science Vol.89 pg.1036 (2000); The J.of Biol.Chem. Vol.276 pg.39586 (2001) and others


Polyethylene glycol (PEG 3350)
0.1-0.4 g/L 
  
L-Arginine hydrochloride
0.4-0.8M
Nondenaturating concentrations of Urea
< 2.0 M
  
K-Glutamate 
Around 5M
Nondenaturating concentrations of Gdm/ClH
< 1.0 M
  
Proline 
Around 1M
Methylurea 
1.5-2.5 M
  
Glycerol 
20-40 %
Ethylurea 
1.0-2.0 M
  
Sorbitol
20-30 %
Formamide
2.5-4.0 M
  
Sucrose 
Around 1M
Methylfomamide
2.0-4.0 M
  
Trehalose 
Around 1M
Acetamide
1.5-2.5 M
  
TMAO (trimethylamine N-oxide) 
Around 1M
Ethanol 
Up to 25%
  
Non-detergent Sulfo Betaine 
Around 1M
n-Penthanol
1.0-10.0 mM
  
Lauryl Maltoside
0.06 mg/ml
n-Hexanol 
0.1-10.0 mM
  
CETAB 
0.6 mg/ml
Cyclohexanol 
0.01-10.0 mM
  
CHAPS 
10-60 mM
Tris
> 0.4 M
  
Triton X-100 
10 mM
Na2SO4 or K2SO4 
0.4-0.6 M
  
Dodecyl Maltoside
2.0-5.0 mM
Cyclodextrin 
20-100 mM
  
Sarkosyl
0.05-0.5 %
     
Zwittergent 3-14
 0.05-0.2 %

 
 
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Dr. Mario Lebendiker The Protein Purification Facility
The Wolfson Centre for Applied Structural Biology,    The Hebrew University of Jerusalem
mariol@mail.ls.huji.ac.il  Tel: 972-2-6586920  FAX: 972-2-6758963

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