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Enhancing the volume and the optical quality of hen egg‐white lysozyme crystals by coupling the salt concentration gradient crystallization method with a magnetic field
Author(s) -
Magay Elena,
Cho Sang Jin,
Kim Shin Ae
Publication year - 2012
Publication title -
journal of applied crystallography
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.429
H-Index - 162
ISSN - 1600-5767
DOI - 10.1107/s0021889812036060
Subject(s) - crystallization , lysozyme , salt (chemistry) , volume (thermodynamics) , paramagnetism , protein crystallization , crystal (programming language) , coupling (piping) , egg white , materials science , magnetic field , chemistry , temperature gradient , analytical chemistry (journal) , crystallography , condensed matter physics , chromatography , thermodynamics , physics , composite material , biochemistry , organic chemistry , quantum mechanics , computer science , programming language
The effect of coupling the salt concentration gradient crystallization method with the use of the paramagnetic salt MnCl 2 and a magnetic field is reported. The use of a simple magnetic device is proposed to have a significant effect on hen egg‐white lysozyme crystal growth. Large single crystals greater than 10 mm 3 in volume with optical perfection were consistently obtained in this study.