Protein        crystallization at oil/water interfaces

Barry R. Silver; Vilmos Fülöp; Patrick R. Unwin

doi:10.1039/C0NJ00822B

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Proteincrystallization at oil/water interfaces

Barry R. Silver,^a Vilmos Fülöp^b and Patrick R. Unwin*^c

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* Corresponding authors

^a Molecular Organization and Assembly in Cells Doctoral Training Centre (MOAC DTC), Coventry House, University of Warwick, Gibbet Hill Road, Coventry, UK

^b School of Life Sciences, University of Warwick, Gibbet Hill Road, Coventry, UK

^c Chemistry Department, University of Warwick, Gibbet Hill Road, Coventry, UK
E-mail: p.r.unwin@warwick.ac.uk
Fax: +44 (0)2476 524112
Tel: +44 (0)2476 523264

Abstract

We report a remarkable enhancement in the extent of protein (lysozyme) crystallization at a wide class of oil/water interfaces. Additionally, for the case of a 1,2-dichloroethane/aqueous interface, we present initial data which show how the extent of crystallization can be further controlled via the application of a potential across the interface. These results indicate that protein crystallization can be directed at oil/water interfaces through judicious selection of the oil phase and the experimental conditions.

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Article information

DOI: https://doi.org/10.1039/C0NJ00822B
Article type: Paper
Submitted: 24 Oct 2010
Accepted: 04 Dec 2010
First published: 06 Jan 2011

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New J. Chem., 2011,35, 602-606

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Protein crystallization at oil/water interfaces

B. R. Silver, V. Fülöp and P. R. Unwin, New J. Chem., 2011, 35, 602 DOI: 10.1039/C0NJ00822B

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