Control of Nucleation Rate for Protein Crystals under Application of an External AC Electric Field

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The establishment of novel techniques for the crystallization of proteins is necessary. In previous work, we have succeeded in controlling the nucleation rate of hen-egg white lysozyme crystals under application of an external ac electric field. Moreover, we have also suggested that the electric double layer (EDL)formed at the interface play a key role for this crystallization technique. In this subject, therefore, we controlled the effect of the external electric field on the nucleation rate by regulating the thickness of the EDL formed at the interface by using the various precipitants and concentrations. In addition, we also controlled the nucleation rate for porcine insulin using this crystallization technique. This suggests that this crystallization technique be also adapted to almost all proteins.