Modeling Micelles, Lipids, or glycosylation?

Calculation of SAXS and SANS profiles (CRYSOL, CRYSON), superposition of models (SUPCOMB, DAMAVER, DAMCLUST), database DARA
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Modeling Micelles, Lipids, or glycosylation?

#1 Post by mawhite » 2016.03.24 22:15

I have had several projects dealing with lipids, detergents, and glycosylated proteins. These entities seem to be outside the reach of most SAXS modelling programs.

My most recent project involves a protein embedded in a small micelle. So far I have been ignoring the contribution of the negative micellar density and have used only the protein contribution to build models using CORAL. I am not entirely happy with the result.

Does anyone have any suggestions as to the best way to account for the contribution of detergent, lipids, micelles, bilayers, or glycosylation when modeling proteins?

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