Crystallization of chicken egg white lysozyme from assorted sulfate salts
Abstract
Chicken egg white lysozyme has been found to crystallize from ammonium, sodium, potassium, rubidium, magnesium, and manganese sulfates at acidic and basic pH, with protein concentrations from 60 to 190 mg/ml. Crystals have also been grown at 4°C in the absence of any other added salts using isoionic lysozyme which was titrated to pH 4.6 with dilute sulfuric acid. Four different crystal forms have been obtained, depending upon the temperature,...
Paper Details
Title
Crystallization of chicken egg white lysozyme from assorted sulfate salts
Published Date
Jan 1, 1999
Journal
Volume
196
Issue
2-4
Pages
332 - 343
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