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

書誌事項

タイトル別名
  • A Novel Approach to Protein Crystallization: Use of a Magnetic Field and High-Pressure
  • 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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抄録

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.

収録刊行物

  • 生物物理

    生物物理 44 (2), 58-63, 2004

    一般社団法人 日本生物物理学会

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