Protein interactions and crystallization

A lysozyme phase boundary is successfully compared to theoretical predictions from simple fluid theory. The comparison is made using the adhesive hard sphere potential to model protein interactions. The lysozyme phase boundary is constructed from solubility and osmotic second virial coefficient measurements. The result suggests simple models for protein interactions can be useful for investigating protein crystallization. This study supports the use of osmotic second virial coefficient measurements to identify favorable protein crystallization conditions.

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