Improving the Quality of Protein Crystals Using Stirring Crystallization

Abstract

We employ surface topographies and phase images to investigate InN nanodots. The samples are annealed at 450, 500 and 550 . The results reveal that the statistical distributions of number density and mean size depend on annealing ambient. The behaviours of thermal annealing between InN films and InN nanodots are distinguishable: the alloying process of InN and GaN not only occurs in InN platelets, but also in InN nanodots once the samples are annealed at the growth temperature of InN nanodots, while the main change in InN films is the decomposition of InN into In droplets and N 2 .

New developments in crystal growth from solutions: Oxides, proteins, and nitrides

“…In previous studies, we have proved that the quality of bovine adenosine deaminase (ADA) crystals was improved using solution-stirring methods [18][19][20]. The solutionstirring method is simple and easy to perform.…”

Effect of solution flow produced by rotary shaker on protein crystallization

“…We previously developed protein solution stirring techniques to make large, high-quality protein crystals [3][4][5][6][7][8][9][10][11][12][13][14]. In particular, the micro-stirring technique, which involves stirring many protein droplets at one time by mounting crystallization plates on a rotary shaker, is convenient for stirring micro-droplets of protein under various conditions [4,[6][7][8][9][10][11][12][13][14].…”

“…In particular, the micro-stirring technique, which involves stirring many protein droplets at one time by mounting crystallization plates on a rotary shaker, is convenient for stirring micro-droplets of protein under various conditions [4,[6][7][8][9][10][11][12][13][14]. In our previous research, we conducted lysozyme crystallization by combining the micro-stirring technique and the vapor-diffusion method, and discovered that as the number of crystals decreased, time required for nucleation increased, and the size and quality were promoted.…”

“…In our previous research, we conducted lysozyme crystallization by combining the micro-stirring technique and the vapor-diffusion method, and discovered that as the number of crystals decreased, time required for nucleation increased, and the size and quality were promoted. Based on this technique, we succeeded in obtaining high-quality crystals of various types of proteins [12], such as water-soluble proteins [4][5][6][7][8][9] and membrane-proteins [13] complex [14].…”

Effect of ultrasonic irradiation on protein crystallization

“…However, protein crystallization is also influenced by a number of physical parameters, including temperature [2,3], gravity [4][5][6][7], magnetic field [8][9][10][11][12][13][14][15], pressure [16][17][18][19], and solution flow [20][21][22][23][24][25][26][27][28][29][30][31][32]. Furthermore, protein crystals can be induced by external stimulation, such as laser irradiation [31][32][33][34].…”