成核
晶体生长
蛋白质结晶
结晶
过饱和度
Crystal(编程语言)
材料科学
溶菌酶
晶种
化学工程
增长率
化学
结晶学
单晶
播种
作者
Ai Niino,Hiroaki Adachi,Kazufumi Takano,Hiroyoshi Matsumura,Takayoshi Kinoshita,Masaichi Warizaya,Tsuyoshi Inoue,Yusuke Mori,Takatomo Sasaki
标识
DOI:10.1143/jjap.43.l1442
摘要
We have previously developed a protein crystallization technique using a stirring protein solution and revealed that (i) continuous stirring prevents excess spontaneous nucleation and accelerates the growth of protein crystals and (ii) prestirring (solution stirring in advance) promotes the crystal nucleation of hen egg-white lysozyme. In bovine adenosine deaminase (ADA) crystallization, continuous stirring improves the crystal quality but elongates the nucleation time. In this paper, in order to control both the crystal nucleation and growth of ADA using a Micro-Stirring technique, we carried out five different stirring patterns such as (i) no stirring, (ii) continuous stirring, (iii) prestirring, (iv) poststirring (stirring late in the growth period) and (v) restirring (combined pre- and poststirring). The results showed that high-quality well-shaped crystals were obtained under the continuous stirring and restirring conditions and the nucleation time under the prestirring and restirring conditions was shorter than that under the continuous stirring and poststirring conditions. Consequently, high-quality crystals were promptly obtained under the restirring condition. These results suggest that we are able to control both the nucleation and growth of protein crystals with the stirring techniques.
科研通智能强力驱动
Strongly Powered by AbleSci AI