Crystallization from Gels

The fragility of protein crystals plays an important role in the final quality of the diffraction data and therefore that of the derived three‐dimensional structural model. The growth of protein crystals in gels of various natures has been shown to overcome this problem, facilitating the manipulation of the crystals; this is probably owing, amongst other factors, to the incorporation of the gel fibres within the body of the crystal. In this study, lysozyme crystals were grown in silica gel at a wide range of concentrations of up to 22%(v/v) to quantitatively determine the amount of gel incorporated into the crystal structure by means of thermogravimetric analysis. The interaction between the silica fibres and the lysozyme molecules within the crystals was also investigated using Raman spectroscopy and the direct influence on the crystalline protein stability was analysed using differential scanning calorimetry. Finally, the benefits of the use of gel‐grown crystals to overgrow protein crystals intended for neutron diffraction are highlighted.

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Crystallization from Gels

Cited by 2 publications

References 147 publications

Crystal growth of inorganic, organic, and biological macromolecules in gels

Crystal growth of inorganic, organic, and biological macromolecules in gels

Seeding from silica-reinforced lysozyme crystals for neutron crystallography

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