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Issue 8, 2011
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Small temperature oscillations promote protein crystallization

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Small temperature oscillations (TOs) are shown to increase the success rates of protein crystallization experiments by enhancing protein nucleation and by inducing the formation of larger crystals. This effect was initially found when we accidentally used a defective crystallization incubator and it is now confirmed for the crystallization of egg-white lysozyme at 14 and 20 °C, and also glucose isomerase at 20 °C, both under experimental conditions close to the nucleation zone of the proteins' phase diagram. Measurements of the nucleation times at constant lysozyme and precipitant concentrations show that the nucleation promoting effect is due to favourable crystallization pathways induced by TOs. The imposed TOs were ±1.0 °C during complete cycles of 20 min. X-Ray diffraction studies show worst and more disperse resolution limits when the lysozyme crystals are grown at constant temperature (2.05 ± 0.51 Å without TOs, and 1.79 ± 0.15 Å with TOs).

Graphical abstract: Small temperature oscillations promote protein crystallization

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Publication details

The article was received on 19 Aug 2010, accepted on 03 Feb 2011 and first published on 08 Mar 2011

Article type: Paper
DOI: 10.1039/C0CE00550A
Citation: CrystEngComm, 2011,13, 3051-3056
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    Small temperature oscillations promote protein crystallization

    C. Ferreira, R. Crespo, P. M. Martins, L. Gales, F. Rocha and A. M. Damas, CrystEngComm, 2011, 13, 3051
    DOI: 10.1039/C0CE00550A

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