Controlling Evaporation in Protein Crystallization
Author Information
Author(s): Boris Brumshtein, Harry M. Greenblatt, Anthony H. Futerman, Israel Silman, Joel L. Sussman
Primary Institution: Weizmann Institute of Science
Hypothesis
Can the rate of evaporation in protein crystallization be controlled to improve crystal quality?
Conclusion
The study presents a method to control evaporation rates in protein crystallization, preventing droplet desiccation and maintaining crystal integrity.
Supporting Evidence
- The method allows for fine-tuning of crystallization conditions.
- It prevents complete desiccation of the crystallization drops.
- The technique can maintain crystal integrity for extended periods.
Takeaway
This study shows a way to keep protein droplets from drying out during crystallization, which helps make better crystals.
Methodology
The method involved using a microbatch crystallization tray with an aqueous reservoir to control evaporation rates.
Limitations
The study does not address the effects of varying temperatures on evaporation rates.
Digital Object Identifier (DOI)
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