Application of a Stirring Method to Micro-Scale and Vapor Diffusion Protein Crystallization
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概要
- 論文の詳細を見る
A new method of protein crystallization, the “Micro-stirring” technique, has been developed. The method combines the traditional vapor diffusion technique and a stirring method. Stirring the protein solution prevents excess spontaneous nucleation and promotes larger crystals. This innovative method, Micro-stirring, is simple and enables reducing sample volume. These benefits suggest that the Micro-stirring technique will become a more popular method for protein crystallization in the near future.
- 2003-03-15
著者
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Takano Kazufumi
Department Of Material And Life Science Graduate School Of Engineering Osaka University
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Yoshimura Masashi
Department Of Applied Biological Chemistry The University Of Tokyo
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Mori Yusuke
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Adachi Hiroaki
Department Of Biological Science Faculty Of Science Hiroshima University
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Sasaki Takatomo
Department Of Electrical Electronic And Information Engineering Osaka University
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Sasaki Takatomo
Department of Electrical Engineering, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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