Protein crystallization in microgravity.
A space experiment involving protein crystallization was conducted in a microgravity environment using the space shuttle "Endeavour" of STS-47, on a 9-day mission from September 12th to 20th in 1992. The crystallization was carried out according to a batch method, and 5 proteins were selected as flight samples for crystallization. Two of these proteins: hen egg-white lysozyme and co-amino acid: pyruvate aminotransferase from Pseudomonas sp. F-126, were obtained as single crystals of good diffraction quality. Since 1992 we have carried out several space experiments for protein crystallization aboard space shuttles and the space station MIR. Our experimental results obtained mainly from hen egg-white lysozyme are described below, focusing on the effects of microgravity on protein crystal growth.
Aibara
S
S
Research Institute for Food Science, Kyoto University. aibara@food.food.kyoto-u.ac.jp
Shibata
K
K
Morita
Y
Y
D003460:Crystallization; D018360:Crystallography, X-Ray; D009113:Muramidase / Q000737:chemistry*; D011506:Proteins / Q000737:chemistry*; D013026:Space Flight; D013816:Thermodynamics; D014893:Weightlessness
D011506:Proteins; D009113:Muramidase