结晶
过饱和度
电场
蛋白质结晶
成核
扩散
溶菌酶
化学
阴极
结晶学
化学工程
化学物理
分析化学(期刊)
材料科学
色谱法
热力学
物理化学
物理
有机化学
量子力学
工程类
生物化学
作者
Manal F. Abou Taleb,Claude Didierjean,Christian Jelsch,Jean‐Paul Mangeot,B. Capelle,A. Aubry
标识
DOI:10.1016/s0022-0248(98)01409-2
摘要
An external electric field affects the crystallization of proteins when applied under some conditions of temperature, pH, and precipitating agent composition. As suggested in the theoretical part of this paper, it produces large protein concentration gradients inside the mother liquor leading to a local supersaturation area in the crystallization solution. Such an experiment has been used for the first time on the crystallization of a protein. The effects of an external electric field on the crystallization of hen egg-white lysozyme at 293 K, pH 4.5, and two NaCl concentrations (0.6–0.7 M) have been investigated using the vapor diffusion method. The application of electric field results in a smaller number of crystals with larger size. The crystals grew at the droplet surface, near the cathode. The nucleation rate is drastically reduced and this experimental method could be used to control the number of crystals in the droplet.
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