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We investigate the competition between spinodal decomposition and dynamicalarrest using aqueous solutions of the globular protein lysozyme as a modelsystem for colloids with short-range attractions. We show that quenches below atemperature Ta lead to gel formation as a result of a local arrest of theproteindense phase during spinodal decomposition. The rheological properties ofthese gels allow us to use centrifugation experiments to determine the localdensities of both phases and to precisely locate the gel boundary and theattractive glass line close to and within the unstable region of the phasediagram.

Interplay between Spinodal Decomposition and Glass Formation in Proteins Exhibiting Short-Range Attractions