Issue 17, 2015
From the journal:

Analytical Methods

Microfluidic protein crystallisation controlled using spontaneous emulsification†

Mao Fukuyama,*ab   Aoi Akiyama,a   Makoto Harada,a   Tetsuo Okadaa  and  Akihide Hibara*a  

* Corresponding authors

a Tokyo Institute of Technology, Ookayama, Meguro-ku, Tokyo 152-8551, Japan
E-mail: fukuyama.m.aa@m.titech.ac.jp, ahibara@chem.titech.ac.jp

b Kyoto Institute of Technology, Matsugasaki, Sakyo-ku, Kyoto 606-8585, Japan
E-mail: maofukuyama@kit.ac.jp

Abstract

Microdroplet-based protein crystallisation using spontaneous emulsification is proposed and demonstrated. The dependence of water transport on the concentration of Span 80 was investigated. Crystallisation of the lysozyme was then demonstrated. Based on the results obtained, the dependency of the crystal number in a single microdroplet on the surfactant concentration was discussed.

Graphical abstract: Microfluidic protein crystallisation controlled using spontaneous emulsification

About
Cited by
Related
Download options Please wait...

Supplementary files

Article information

DOI
https://doi.org/10.1039/C5AY00578G
Article type
Communication
Submitted
05 ማርች 2015
Accepted
15 ኤፕሪ 2015
First published
16 ኤፕሪ 2015
This article is Open Access
Creative Commons BY license

Anal. Methods, 2015,7, 7128-7131

Permissions

Request permissions

Microfluidic protein crystallisation controlled using spontaneous emulsification

M. Fukuyama, A. Akiyama, M. Harada, T. Okada and A. Hibara, Anal. Methods, 2015, 7, 7128 DOI: 10.1039/C5AY00578G

This article is licensed under a Creative Commons Attribution 3.0 Unported Licence. You can use material from this article in other publications without requesting further permissions from the RSC, provided that the correct acknowledgement is given.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements