Interactions and phase transitions in protein solutions

被引：135

作者：

Piazza, R ^{[1
]}

机构：

[1] Politecn Milan, Dipartimento Ingn Nucl, Unita INFM, I-20133 Milan, Italy

来源：

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE | 2000年 / 5卷 / 1-2期

关键词：

proteins; colloidal suspensions; complex fluids; phase transitions; crystallization; light scattering; aggregation;

D O I：

10.1016/S1359-0294(00)00034-0

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

Understanding interactions and phase transitions in protein solutions is essential in order to develop systematic protein crystallisation strategies. Recent studies show that proteins near crystallisation behave as particles interacting via a very short-range attractive potential. The microscopic origin of this attractive term, and its strong dependence on the nature of the crystallisation agent, is, however, still obscure. The interplay of crystal nucleation with formation of weakly bonded amorphous aggregates also deserves further analysis. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：38 / 43

页数：6

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