title: Control of nucleation in the crystallization of lysozyme.
abstract: This work investigates the influence of storage of lysozyme in solution on its crystallization. The crystallization of hen egg-white lysozyme exhibits a storage effect (aging) that depends on the length of time the lysozyme solution is stored, after dissolving from freeze-dried powder, before being brought to crystallization conditions. The number of crystals obtained increases, while their size decreases, as the solution ages. Observations suggest that this effect is due to the presence of fungi that multiply in the stored protein solution. This aging effect was used to control nucleation and determine the number and size of lysozyme crystals to be formed in a given sample.
authors.affiliation: Blackett Laboratory, Imperial College, London, United Kingdom.
authors.forename: N E
authors.initials: NE
authors.lastname: Chayen
authors.forename: J W
authors.initials: JW
authors.lastname: Radcliffe
authors.forename: D M
authors.initials: DM
authors.lastname: Blow
mesh_terms: D000818:Animals; D002498:Centrifugation; D002645:Chickens; D003460:Crystallization; D005260:Female; D005374:Filtration; D009113:Muramidase / Q000737:chemistry / Q000302:isolation & purification*; D010063:Ovum / Q000201:enzymology; D012996:Solutions; D013997:Time Factors
chemical_list: D012996:Solutions; D009113:Muramidase