Original paper
Shape evolution and thermal stability of lysozyme crystals: effect of pH and temperature
Volume: 36, Issue: 1, Pages: 91 - 99
Published: Jun 23, 2012
Abstract
The properties of crystalline protein materials are closely linked to crystal shape. However, the effective strategies for the shape control of protein crystals are lacking. The conventional sitting-drop vapor-diffusion method was employed to investigate the influence of pH and temperature on the crystal nucleation behavior of hen egg white lysozyme. Moreover, the size distributions of protein crystals grown at different conditions were...
Paper Details
Title
Shape evolution and thermal stability of lysozyme crystals: effect of pH and temperature
Published Date
Jun 23, 2012
Volume
36
Issue
1
Pages
91 - 99
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Notes
History