Effect of a magnetic field on the orientation of hen egg-white lysozyme crystals

Recent experiments have shown that lysozyme crystallization in a magnetic field of the order of 1 T can result in a significant degree of orientation of the crystals. We present more extensive experimental results and propose a model to account for this phenomenon. Because of the small susceptibility anisotropy of most protein molecules, the orienting effect is unimportant for smaller aggregates, even those much larger than a critical nucleus. However, during sedimentation crystals grow larger and are more likely to become aligned. The degree of orientation thus depends on crystal growth rate and container geometry, in addition to magnetic field strength, as we have confirmed experimentally. (C) 1999 Elsevier Science B.V. All rights reserved.