Protein crystallization: scaling of charge and salt concentration in lysozyme solutions

被引：59

作者：

Poon, WCK

Egelhaaf, SU

Beales, PA

Salonen, A

Sawyer, L

机构：

[1] Univ Edinburgh, Dept Phys & Astron, Edinburgh EH9 3JZ, Midlothian, Scotland

[2] Univ Edinburgh, Inst Cell & Mol Biol, Edinburgh EH9 3JR, Midlothian, Scotland

来源：

JOURNAL OF PHYSICS-CONDENSED MATTER | 2000年 / 12卷 / 35期

关键词：

D O I：

10.1088/0953-8984/12/35/103

中图分类号：

O469 [凝聚态物理学];

学科分类号：

070205 ;

摘要：

We studied the crystallization of lysozyme solutions by adding sodium chloride at pH = 4.5, 5.9 and 7.8. A universal crystallization boundary is found if data are scaled according to the salt concentration normalized by the square of the charge at the appropriate pH. Calculations show that this finding is consistent with recent attempts to rationalize protein crystallization using second virial coefficients.

引用

页码：L569 / L574

页数：6

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