Diffusion coefficient of the protein in various crystallization solutions: The key to growing high-quality crystals in space
Diffusion coefficient of the protein in various crystallization solutions: The key to growing high-quality crystals in space
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DOI：
10.1007/bf02870387
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发表时间：
2006-01-01
影响因子：
1.8
通讯作者：
Tanaka, Tetsuo
中科院分区：
文献类型：
--
作者：
Tanaka, Hiroaki;Yoshizaki, Izumi;Tanaka, Tetsuo
测定了溶菌酶和α-淀粉酶在不同聚乙二醇（PEG）溶液中的扩散系数。用溶液的粘滞系数研究了扩散系数。发现蛋白质的扩散过程以因子v（γ）被抑制，其中v是PEG溶液的相对粘度系数。两种蛋白质在PEG 1500下的γ值为-0.64。在PEG 8000时，溶菌酶的值增加到-0.48，而α-淀粉酶的值降低到-0.72。初步得到了一定PEG分子量和浓度下的扩散系数近似公式。
The diffusion coefficients of lysozyme and alpha-amylase were measured in the various polyethylene glycol (PEG) solutions. Obtained diffusion coefficients were studied with the viscosity coefficient of the solution. It was found that the diffusion process of the protein was suppressed with a factor of v(gamma), where v is a relative viscosity coefficient of the PEG solution. The value of gamma is -0.64 at PEG1500 for both proteins. The value increased to -0.48 at PEG8000 for lysozyme, while decreased to -0.72 for alpha-amylase. The equation of an approximate diffusion coefficient at certain PEG molecular weight and concentration was roughly obtained.