Application of a stirring method to micro-scale and vapor diffusion protein crystallization

被引：39

作者：

Adachi, H

Takano, K

Yoshimura, M

Mori, Y

Sasaki, T

机构：

[1] Osaka Univ, Grad Sch Engn, Dept Elect Engn, Suita, Osaka 5650871, Japan

[2] Osaka Univ, Venture Business Lab, Suita, Osaka 5650871, Japan

[3] Osaka Univ, Grad Sch Engn, Dept Mat & Life Sci, Suita, Osaka 5650871, Japan

[4] JST, PRESTO, Suita, Osaka 5650871, Japan

来源：

JAPANESE JOURNAL OF APPLIED PHYSICS PART 2-LETTERS | 2003年 / 42卷 / 3B期

关键词：

protein crystal growth; vapor diffusion; stirring solution; lysozyme; micro-scale;

D O I：

10.1143/JJAP.42.L314

中图分类号：

O59 [应用物理学];

学科分类号：

摘要：

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.

引用

页码：L314 / L315

页数：2

共 7 条

[1] Promotion of large protein crystal growth with stirring solution [J].