Crystallization and stability of different protein crystal modifications: A case study of lysozyme
Abstract
The crystallization, including both the phase diagram and the phase transition of hen egg white lysozyme (HEWL) was investigated. A tetragonal modification and a needle modification were obtained during crystallization. The phase diagram and stability of two modifications in both acid and basic pH solutions (pH 4.5, 8.0 and 9.0) were determined. Besides in acid solutions, the well‐known tetragonal crystals can also be obtained in basic solutions...
Paper Details
Title
Crystallization and stability of different protein crystal modifications: A case study of lysozyme
Published Date
Jan 7, 2015
Volume
50
Issue
2
Pages
179 - 187
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