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Issue 33, 2015
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Cross-linked protein crystals by glutaraldehyde and their applications

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Abstract

Cross-linked protein crystal technology, as either a protein stabilisation or enzyme immobilisation method, has garnered more attention recently. This method not only can retain the original activity of the protein molecule but can also significantly enhance the crystals' mechanical and chemical stability. This review presents the preparation and mechanism of cross-linked protein crystals using glutaraldehyde. The mechanical, chemical and thermal properties of the cross-linked protein crystals are also reviewed in detail. In addition, this paper summarises the applications of cross-linked protein crystals in the fields of materials science, biosensors, chromatographic analysis, oral delivery and protein crystal quality improvement. Finally, the limitations and perspectives on cross-linked protein crystals are presented.

Graphical abstract: Cross-linked protein crystals by glutaraldehyde and their applications

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Article information


Submitted
28 Jan 2015
Accepted
05 Mar 2015
First published
06 Mar 2015

RSC Adv., 2015,5, 26163-26174
Article type
Review Article

Cross-linked protein crystals by glutaraldehyde and their applications

E. Yan, H. Cao, C. Zhang, Q. Lu, Y. Ye, J. He, L. Huang and D. Yin, RSC Adv., 2015, 5, 26163
DOI: 10.1039/C5RA01722J

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