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Issue 3, 2011
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Proteincrystallization at oil/water interfaces

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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.

Graphical abstract: Protein crystallization at oil/water interfaces

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Article information

24 Oct 2010
04 Dec 2010
First published
06 Jan 2011

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

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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