Crystallization of proteins under an external electric field
An external electric field affects the crystallization of proteins when applied under some conditions of temperature, pH, and precipitating agent composition. As suggested in the theoretical part of this paper, it produces large protein concentration gradients inside the mother liquor leading to a l...
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Veröffentlicht in: | Journal of crystal growth 1999-04, Vol.200 (3), p.575-582 |
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container_issue | 3 |
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container_title | Journal of crystal growth |
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creator | Taleb, M Didierjean, C Jelsch, C Mangeot, J.P Capelle, B Aubry, A |
description | An external electric field affects the crystallization of proteins when applied under some conditions of temperature, pH, and precipitating agent composition. As suggested in the theoretical part of this paper, it produces large protein concentration gradients inside the mother liquor leading to a local supersaturation area in the crystallization solution. Such an experiment has been used for the first time on the crystallization of a protein. The effects of an external electric field on the crystallization of hen egg-white lysozyme at 293
K, pH 4.5, and two NaCl concentrations (0.6–0.7
M) have been investigated using the vapor diffusion method. The application of electric field results in a smaller number of crystals with larger size. The crystals grew at the droplet surface, near the cathode. The nucleation rate is drastically reduced and this experimental method could be used to control the number of crystals in the droplet. |
doi_str_mv | 10.1016/S0022-0248(98)01409-2 |
format | Article |
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K, pH 4.5, and two NaCl concentrations (0.6–0.7
M) have been investigated using the vapor diffusion method. The application of electric field results in a smaller number of crystals with larger size. The crystals grew at the droplet surface, near the cathode. The nucleation rate is drastically reduced and this experimental method could be used to control the number of crystals in the droplet.</description><identifier>ISSN: 0022-0248</identifier><identifier>EISSN: 1873-5002</identifier><identifier>DOI: 10.1016/S0022-0248(98)01409-2</identifier><identifier>CODEN: JCRGAE</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Biological and medical sciences ; Crystalline structure ; Electric field ; Fundamental and applied biological sciences. Psychology ; Lysozyme ; Molecular biophysics ; Nucleation rate ; Physics ; Protein crystallization ; Structure in molecular biology</subject><ispartof>Journal of crystal growth, 1999-04, Vol.200 (3), p.575-582</ispartof><rights>1999 Elsevier Science B.V.</rights><rights>1999 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c436t-b31c1bd71e450e903e018ee54d58d886c28bbe160ad2761077f4f8cd04b2e93f3</citedby><cites>FETCH-LOGICAL-c436t-b31c1bd71e450e903e018ee54d58d886c28bbe160ad2761077f4f8cd04b2e93f3</cites><orcidid>0000-0002-3176-8974</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/S0022-0248(98)01409-2$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,780,784,885,3548,27922,27923,45993</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1747049$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-04139702$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Taleb, M</creatorcontrib><creatorcontrib>Didierjean, C</creatorcontrib><creatorcontrib>Jelsch, C</creatorcontrib><creatorcontrib>Mangeot, J.P</creatorcontrib><creatorcontrib>Capelle, B</creatorcontrib><creatorcontrib>Aubry, A</creatorcontrib><title>Crystallization of proteins under an external electric field</title><title>Journal of crystal growth</title><description>An external electric field affects the crystallization of proteins when applied under some conditions of temperature, pH, and precipitating agent composition. As suggested in the theoretical part of this paper, it produces large protein concentration gradients inside the mother liquor leading to a local supersaturation area in the crystallization solution. Such an experiment has been used for the first time on the crystallization of a protein. The effects of an external electric field on the crystallization of hen egg-white lysozyme at 293
K, pH 4.5, and two NaCl concentrations (0.6–0.7
M) have been investigated using the vapor diffusion method. The application of electric field results in a smaller number of crystals with larger size. The crystals grew at the droplet surface, near the cathode. The nucleation rate is drastically reduced and this experimental method could be used to control the number of crystals in the droplet.</description><subject>Biological and medical sciences</subject><subject>Crystalline structure</subject><subject>Electric field</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lysozyme</subject><subject>Molecular biophysics</subject><subject>Nucleation rate</subject><subject>Physics</subject><subject>Protein crystallization</subject><subject>Structure in molecular biology</subject><issn>0022-0248</issn><issn>1873-5002</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1999</creationdate><recordtype>article</recordtype><recordid>eNqFkEFLwzAYQIMoOKc_QejBgztUv6Rpk4IgY6gTBh7Uc0iTLxip7UjqcP56s03m0VMgeS_58gg5p3BFgVbXzwCM5cC4vKzlBCiHOmcHZESlKPIyHR6S0R45JicxvgMkkcKI3MzCOg66bf23HnzfZb3LlqEf0Hcx--wshkx3GX4NGDrdZtiiGYI3mfPY2lNy5HQb8ex3HZPX-7uX2TxfPD08zqaL3PCiGvKmoIY2VlDkJWANBQKViCW3pbRSVobJpkFagbZMpKmEcNxJY4E3DOvCFWMy2d37plu1DP5Dh7XqtVfz6UJt9oDTohbAVjSx5Y41oY8xoNsLFNQml9rmUpsWqpZqm0ux5F3svKWORrcu6M74-CcLLoDXCbvdYZj-u_IYVDQeO4PWh5RG2d7_89APSQl9dA</recordid><startdate>19990401</startdate><enddate>19990401</enddate><creator>Taleb, M</creator><creator>Didierjean, C</creator><creator>Jelsch, C</creator><creator>Mangeot, J.P</creator><creator>Capelle, B</creator><creator>Aubry, A</creator><general>Elsevier B.V</general><general>Elsevier</general><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-3176-8974</orcidid></search><sort><creationdate>19990401</creationdate><title>Crystallization of proteins under an external electric field</title><author>Taleb, M ; Didierjean, C ; Jelsch, C ; Mangeot, J.P ; Capelle, B ; Aubry, A</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c436t-b31c1bd71e450e903e018ee54d58d886c28bbe160ad2761077f4f8cd04b2e93f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1999</creationdate><topic>Biological and medical sciences</topic><topic>Crystalline structure</topic><topic>Electric field</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lysozyme</topic><topic>Molecular biophysics</topic><topic>Nucleation rate</topic><topic>Physics</topic><topic>Protein crystallization</topic><topic>Structure in molecular biology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Taleb, M</creatorcontrib><creatorcontrib>Didierjean, C</creatorcontrib><creatorcontrib>Jelsch, C</creatorcontrib><creatorcontrib>Mangeot, J.P</creatorcontrib><creatorcontrib>Capelle, B</creatorcontrib><creatorcontrib>Aubry, A</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of crystal growth</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Taleb, M</au><au>Didierjean, C</au><au>Jelsch, C</au><au>Mangeot, J.P</au><au>Capelle, B</au><au>Aubry, A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Crystallization of proteins under an external electric field</atitle><jtitle>Journal of crystal growth</jtitle><date>1999-04-01</date><risdate>1999</risdate><volume>200</volume><issue>3</issue><spage>575</spage><epage>582</epage><pages>575-582</pages><issn>0022-0248</issn><eissn>1873-5002</eissn><coden>JCRGAE</coden><abstract>An external electric field affects the crystallization of proteins when applied under some conditions of temperature, pH, and precipitating agent composition. As suggested in the theoretical part of this paper, it produces large protein concentration gradients inside the mother liquor leading to a local supersaturation area in the crystallization solution. Such an experiment has been used for the first time on the crystallization of a protein. The effects of an external electric field on the crystallization of hen egg-white lysozyme at 293
K, pH 4.5, and two NaCl concentrations (0.6–0.7
M) have been investigated using the vapor diffusion method. The application of electric field results in a smaller number of crystals with larger size. The crystals grew at the droplet surface, near the cathode. The nucleation rate is drastically reduced and this experimental method could be used to control the number of crystals in the droplet.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/S0022-0248(98)01409-2</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0002-3176-8974</orcidid></addata></record> |
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source | ScienceDirect Journals (5 years ago - present) |
subjects | Biological and medical sciences Crystalline structure Electric field Fundamental and applied biological sciences. Psychology Lysozyme Molecular biophysics Nucleation rate Physics Protein crystallization Structure in molecular biology |
title | Crystallization of proteins under an external electric field |
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