Crystallization and preliminary X-ray analysis of the thermostable sweet protein mabinlin II

Mabinlin II is a sweet protein with the highest known thermostablility and is isolated from the seeds of Capparis masaikai Lev1. grown in south China. Two crystal forms of mabinlin II were obtained using the hanging-drop vapo ur-diffusion method. One of them diffracts to 2.8 Angstrom resolution and b elongs to space group P2, with unit-cell parameters a = 50.16, b = 50.17, c = 76.60 Angstrom, beta = 99.6 degrees. There are four molecules per asymme tric unit, with a solvent content of 35.3%.