Systematic studies on the crystallization of lysozyme

The concentration changes which accompanied the crystal growth of hen egg-white lysozyme from its aqueous solution were followed optically at 5, 10, 15, 30, 42, and 50°C for 30–360 days in the presence of 1–7% NaCl. When the initial protein concentration was selected so as to start the crystallization within a reasonable time and with a proper number of nuclei, the supernatant concentration approached constant values after 1–1.5 month, which...