Abstract
This paper reports experimental results and modelling on the crystallisation processes induced by counter diffusion method of a precipitant agent in a lysozyme protein solution. Comparison between experimental observations and numerical simulations in the presence of convection and sedimentation and without them (suppressed using gel) provides a validation of the model. Different values of the initial protein concentration are used, in order to investigate the effects of supersaturation conditions on the process, and in particular on nucleation. The model and the experimental approach may represent a useful methodology for the determination of the parameters and conditions that may lead to protein crystallisation.
| Original language | English |
|---|---|
| Pages (from-to) | 1628-1632 |
| Number of pages | 5 |
| Journal | Acta Crystallographica Section D: Biological Crystallography |
| Volume | 58 |
| DOIs | |
| Publication status | Published - 2002 |
Keywords
- counter-diffusion method
- interferometry
- agarose gel
- protein crystal growth
- lysozyme protein solution
- numerical simulations
- experimental observation