Control of the rate of evaporation in protein crystallization by the 'microbatch under oil' method

被引：15

作者：

Brumshtein, Boris ^{[1
,2
,3
,4
]}

Greenblatt, Harry M. ^{[1
,4
]}

Futerman, Anthony H. ^{[2
]}

Silman, Israel ^{[3
,4
]}

Sussman, Joel L. ^{[1
,4
]}

机构：

[1] Weizmann Inst Sci, Dept Biol Struct, IL-76100 Rehovot, Israel

[2] Weizmann Inst Sci, Dept Biol Chem, IL-76100 Rehovot, Israel

[3] Weizmann Inst Sci, Dept Neurobiol, IL-76100 Rehovot, Israel

[4] Weizmann Inst Sci, Israel Struct Prote Ctr, IL-76100 Rehovot, Israel

来源：

JOURNAL OF APPLIED CRYSTALLOGRAPHY | 2008年 / 41卷

基金：

以色列科学基金会;

关键词：

D O I：

10.1107/S0021889808024667

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

Microbatch crystallization under oil is a powerful procedure for obtaining protein crystals. Using this method, aqueous protein solutions are dispensed under liquid oil, and water evaporates through the layer of oil, with a concomitant increase in the concentrations of both protein and precipitant until the nucleation point is reached. A technique is presented for regulating the rate of water evaporation, which permits fine tuning of the crystallization conditions as well as preventing complete desiccation of the drops in the microbatch crystallization trays.

引用

页码：969 / 971

页数：3

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