摘要
蛋白质晶体学的不断发展,使得蛋白质晶体的结晶方法也日趋增多。首次采用了座滴法结晶法,探究不同浓度鸡蛋白溶菌酶溶液,不同温度、NaCl浓度,是否添加mPEG对晶体形貌尺寸的影响。通过显微镜以及扫描电镜观察蛋白质晶体形貌特征,不同条件下的晶体形貌变化,最终获得晶体生长的最适温度以及浓度条件。
The development of protein crystallography promotes the improvement of crystallization method of protein crystals. In this paper, effect of hen egg white lysozyme concentration, temperature, NaCl concentration and adding mPEG or not on size and pattern of protein crystals was investigated. The crystal morphology of the protein was observed by microscope and Scanning Electron Microscope, and the optimum temperature and concentration conditions were obtained in the end.
作者
张晓婷
唐建国
张羽
王瑶
黄林军
刘继宪
王彦欣
张晓琳
李潇
Matt J.Kipper
Christopher D.Snow
ZHANG Xiao-ting TANG Jiang-guo ZHANG Yu WANG Yao HUANG Lin-jun LIU Ji-xian WANG Yan-xin ZHANG Xiao-lin LI Xiao Matt J. Kipper Chrtstopher D. Snow(The National Base of International Scientific and Technological Cooperation on Hybrid Materials, The International Cooperation Base of National Polymer Hybrid Materials, Institute of Hybrid Materials of Qingdao University, Department of Material Science and Engineering, Qingdao University, Shandong Qingdao 266071, China Department of Chemical and Biological Engineering, Colorado State University Colorado Fort Collins, CO 80523, USA)
出处
《当代化工》
CAS
2017年第4期573-576,共4页
Contemporary Chemical Industry
基金
国家自然科学基金(#51273096,#51373081,#51473082)
国家高端外国专家项目(GDW20143500164,GDT20153500059,GDW20143500164)
国家重点研发计划“政府间国际科技合作”重点专项(2016YFE10800)
国家创新引智计划“111计划”
