Effects of Solution Stirring on Protein Crystal Growth
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概要
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We report the influence of solution stirring on the growth of hen egg white lysozyme crystals. Solution stirring rate was controlled by varying the rotation speed of a rotary shaker. A range of precipitation agent (sodium chloride) concentrations was also investigated. The time required for crystal nucleation to occur was observed to be much greater in stirred samples than in unstirred samples. Solution stirring resulted in a reduced number of crystals (at sodium chloride concentrations from 6 to 9%). These crystals were larger and of a higher quality. However, the time required for nucleation to occur was reduced by gentle stirring (25 and 50 rpm) in a 12.5% sodium chloride concentration solution, suggesting that stirring can stimulate nucleation. These results indicate that the optimization of solution stirring rates is a useful technique for controlling protein crystal growth.
- 2004-05-15
著者
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Takano Kazufumi
SOSHO Project (Crystal Design Project), Osaka University
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Matsumura Hiroyoshi
SOSHO Project (Crystal Design Project), Osaka University
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Inoue Tsuyoshi
SOSHO Project (Crystal Design Project), Osaka University
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YAOI Mari
Department of Electrical Engineering, Osaka University
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Mori Yusuke
Department Of Applied Chemistry School Of Science And Engineering Waseda University
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Sasaki Takatomo
Department Of Electrical Electronic And Information Engineering Osaka University
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Aadachi Hiroaki
Department of Electrical Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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Inoue Tsuyoshi
SOSHO Project (Crystal Design Project), Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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