Kinetic studies on the growth of three crystal forms of lysozyme based on the measurement of protein and Cl- concentration changes

Abstract The kinetics of hen egg-white lysozyme crystallization is measured as a function of pH at 5 and 35°C, using batch experiments. Conditions are formulated for which a theory of protein self-assembly can be applied to the crystallization of lysozyme. Furthermore, the influence of low-molecular-weight ions upon crystallization is analyzed.

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