Chayen N E, Radcliffe J W, Blow D M
Blackett Laboratory, Imperial College, London, United Kingdom.
Protein Sci. 1993 Jan;2(1):113-8. doi: 10.1002/pro.5560020112.
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.
本研究探讨了溶菌酶溶液储存对其结晶的影响。从冻干粉末溶解后至进入结晶条件前，蛋清溶菌酶的结晶表现出一种依赖于溶菌酶溶液储存时间长短的储存效应（老化）。随着溶液老化，获得的晶体数量增加，而晶体尺寸减小。观察表明，这种效应是由于储存的蛋白质溶液中真菌繁殖所致。这种老化效应被用于控制成核，并确定给定样品中要形成的溶菌酶晶体的数量和尺寸。
