Using Temperature To Crystallize Proteins: A Mini-Review
Authors:
- 22 October 2008
- journal article
- research article
- Published by American Chemical Society (ACS) in Crystal Growth & Design
- Vol. 8 (12) , 4215-4219
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Improvements in lysozyme crystal quality via temperature-controlled growth at low ionic strengthJournal of Crystal Growth, 2001
- Crystal growth science between the centuriesJournal of Materials Science: Materials in Electronics, 2001
- Direct Determination of the Nucleation Rates of Protein CrystalsThe Journal of Physical Chemistry B, 1999
- Heterogeneous nucleation (and adhesion) of lysozyme crystalsJournal of Crystal Growth, 1999
- Thermal methods for crystallizing biological macromoleculesJournal of Crystal Growth, 1993
- Solubility, phase transition, kinetic ripening and growth rates of porcine pancreatic α-amylase isoenzymesJournal of Crystal Growth, 1992
- Growth of protein single crystals in a periodically changing solubility gradient: description of the method and first resultsJournal of Crystal Growth, 1992
- The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4Journal of Crystal Growth, 1991
- Control of nucleation and growth in protein crystal growthJournal of Crystal Growth, 1988
- Complete amino acid sequence and location of the five disulfide bridges in porcine pancreatic α-amylaseBiochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology, 1986