2-Cyclohexylamineethanesulfonic acid CHES 103-47-9 is commonly used as a biological buffering agent in protein crystallization experiments

In the vast field of protein research, protein crystallization experiments serve as a crucial bridge connecting in-depth understanding of protein structure and function. In this precise experimental exploration, 2-cyclohexylamineethanesulfonic acid (CHES buffer) is playing an indispensable and critical role as a biological buffer.

Precise buffering, guarding the protein 'comfort zone'

Proteins are extremely sensitive to the pH value of their surrounding environment, and even small pH fluctuations can trigger conformational changes, which in turn affect the crystallization process and final crystal quality. CHES exhibits excellent buffering ability due to its unique chemical structure. It can effectively resist the interference of external acidic and alkaline substances within a certain pH range, creating a relatively stable pH environment for proteins. In protein crystallization experiments, researchers can accurately adjust the pH value of CHES buffer based on the characteristics of the target protein, stabilizing it in the most suitable range for the protein. This is like creating an exclusive "comfort zone" for proteins, allowing them to maintain their natural conformation and activity, laying a solid foundation for subsequent crystallization.

CHES powder

Gentle characteristics, caring for the delicate body of protein

Protein molecules have complex and fragile structures, and are highly susceptible to various factors that can cause them to become inactive during experimental processes. CHES, as a mild biological buffer, has extremely low ion strength and non-specific interactions with proteins. It will not undergo unnecessary chemical reactions with proteins, nor will it interfere with the normal interactions between protein molecules. In the crystallization system, CHES can act as a caring guardian, gently nurturing protein molecules to ensure that they can be arranged in an orderly manner according to their own laws during the crystallization process. This gentle characteristic makes CHES the preferred buffer for many protein crystallization experiments, especially for proteins that are highly sensitive to environmental changes.

Optimize crystallization to help proteins' perfect appearance '

Protein crystallization is a complex and subtle process that requires the synergistic action of multiple factors. CHES can not only stabilize pH values and protect proteins, but also optimize crystallization conditions to a certain extent. By adjusting the concentration and pH value of CHES buffer, researchers can affect the ion strength and surface charge distribution of protein solutions, thereby regulating the intermolecular interactions between protein molecules. This regulatory effect helps promote the aggregation and orderly arrangement of protein molecules, improving the success rate and crystal quality of crystallization. In practical experiments, many proteins that were originally difficult to crystallize successfully obtained high-quality crystals after adding CHES buffer, providing strong support for subsequent structural analysis.

Product packaging

Hubei Xindesheng Material Technology Co., Ltd., as a biological buffer manufacturer with 20 years of R&D and production experience, currently sells a complete range of biological buffers including TRIS, BICINE, CAPS, MOPS, HEPES, etc. in addition to CHES. If you have any recent purchasing needs, please click on the official website to learn more details!