Control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method

Microbatch crystallization under oil is a powerful procedure for obtaining protein crystals. Using this method, aqueous protein solutions are dispensed under liquid oil, and water evaporates through the layer of oil, with a concomitant increase in the concentrations of both protein and precipitant u...

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Autores principales: Brumshtein, Boris, Greenblatt, Harry M., Futerman, Anthony H., Silman, Israel, Sussman, Joel L.
Formato: Texto
Lenguaje:English
Publicado: International Union of Crystallography 2008
Materias:
Laboratory Notes
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2553557/
https://www.ncbi.nlm.nih.gov/pubmed/19461852
http://dx.doi.org/10.1107/S0021889808024667
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author Brumshtein, Boris
Greenblatt, Harry M.
Futerman, Anthony H.
Silman, Israel
Sussman, Joel L.
author_facet Brumshtein, Boris
Greenblatt, Harry M.
Futerman, Anthony H.
Silman, Israel
Sussman, Joel L.
author_sort Brumshtein, Boris
collection PubMed
description Microbatch crystallization under oil is a powerful procedure for obtaining protein crystals. Using this method, aqueous protein solutions are dispensed under liquid oil, and water evaporates through the layer of oil, with a concomitant increase in the concentrations of both protein and precipitant until the nucleation point is reached. A technique is presented for regulating the rate of water evaporation, which permits fine tuning of the crystallization conditions as well as preventing complete desiccation of the drops in the microbatch crystallization trays.
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spelling pubmed-25535572009-03-05 Control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method Brumshtein, Boris Greenblatt, Harry M. Futerman, Anthony H. Silman, Israel Sussman, Joel L. J Appl Crystallogr Laboratory Notes Microbatch crystallization under oil is a powerful procedure for obtaining protein crystals. Using this method, aqueous protein solutions are dispensed under liquid oil, and water evaporates through the layer of oil, with a concomitant increase in the concentrations of both protein and precipitant until the nucleation point is reached. A technique is presented for regulating the rate of water evaporation, which permits fine tuning of the crystallization conditions as well as preventing complete desiccation of the drops in the microbatch crystallization trays. International Union of Crystallography 2008-10-01 2008-08-30 /pmc/articles/PMC2553557/ /pubmed/19461852 http://dx.doi.org/10.1107/S0021889808024667 Text en © Boris Brumshtein et al. 2008 http://creativecommons.org/licenses/by/2.0/uk/ This is an open-access article distributed under the terms of the Creative Commons Attribution Licence, which permits unrestricted use, distribution, and reproduction in any medium, provided the original authors and source are cited.
spellingShingle Laboratory Notes
Brumshtein, Boris
Greenblatt, Harry M.
Futerman, Anthony H.
Silman, Israel
Sussman, Joel L.
Control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method
title Control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method
title_full Control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method
title_fullStr Control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method
title_full_unstemmed Control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method
title_short Control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method
title_sort control of the rate of evaporation in protein crystallization by the ‘microbatch under oil’ method
topic Laboratory Notes
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2553557/
https://www.ncbi.nlm.nih.gov/pubmed/19461852
http://dx.doi.org/10.1107/S0021889808024667
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