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A Novel Approach to Protein Crystallization: Use of a Magnetic Field and High-Pressure

  • SAZAKI Gen
    Institute for Materials Research, Tohoku University Center for Interdisciplinary Research, Tohoku University
  • YANAGIYA Shin-ichiro
    Graduate School of Engineering, The University of Tokushima
  • SUZUKI Yoshihisa
    Graduate School of Engineering, The University of Tokushima
  • MIYASHITA Satoru
    Physics, Liberal Arts and Science, Toyama Medical and Pharmaceutical University
  • SATO Takao
    Graduate School of Bioscience and Biotechnology, Tokyo Institute of Technology
  • MATSUURA Yoshiki
    Institute for Protein Research, Osaka University
  • MATSUI Takuro
    Institute for Materials Research, Tohoku University Center for Interdisciplinary Research, Tohoku University
  • NAKAJIMA Kazuo
    Institute for Materials Research, Tohoku University

Bibliographic Information

Other Title
  • タンパク質結晶化への新たなアプローチ:磁場および高圧力の利用
  • タンパクシツ ケッショウカ エ ノ アラタ ナ アプローチ ジバ オヨビ コウアツリョク ノ リヨウ

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Abstract

A magnetic field and high-pressure are effective parameters to control protein crystallization. A magnetic field significantly affects the number, orientation and growth rate (morphology) of protein crystals and damps the buoyancy convection in protein solutions. Quality of protein crystals can be also improved by a magnetic field. The improvement in the crystal quality is due to a magnetic orientation effect. High-pressure can also give large effects on the solubility and growth kinetics of protein crystals. Changes in the solubility with pressure results from a difference in the volume between bulk water and the water hydrating the contact regions of protein molecules inside the crystal.

Journal

  • Seibutsu Butsuri

    Seibutsu Butsuri 44 (2), 58-63, 2004

    The Biophysical Society of Japan General Incorporated Association

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