Two-dimensional crystallization of proteins.

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Other Title
  • 蛋白質の２次元結晶化
  • タンパクシツ ノ 2ジゲン ケッショウカ

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Abstract

Two-dimensional (2-D) crystallization techniques of proteins are reviewed. The techniques are classified by the differences in the substrates that limit the growth of crystals in two-dimensions. The substrates are required to have strong binding ability to proteins, flatness (on a molecular level), and at times, fluidity. The balance of protein-substrate and protein-protein interactions are critical for 2-D crystallization. Strategies for improving 2-D crystallization are also described.

Journal

  • Seibutsu Butsuri

    Seibutsu Butsuri 37 (3), 121-125, 1997

    The Biophysical Society of Japan General Incorporated Association

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