Small temperature oscillations promote protein crystallization

Small temperature oscillations (TOs) are shown to increase the success rates of protein crystallization experiments by enhancing protein nucleation and by inducing the formation of larger crystals. This effect was initially found when we accidentally used a defective crystallization incubator and it is now confirmed for the crystallization of egg-white lysozyme at 14 and 20 °C, and also glucose isomerase at 20 °C, both under experimental...