Crystal growth of hen egg white lysozyme under high pressure

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作者：
机构：
[1] Suzuki, Yoshihisa
[2] Miyashita, Satoru
[3] Komatsu, Hiroshi
[4] Sato, Kiyotaka
[5] Yagi, Takehiko
来源：
Suzuki, Yoshihisa | 1600年 / JJAP, Minato-ku, Japan卷 / 33期
关键词：
Crystal growth - Crystallization - Dissolution - Hydrostatic pressure - Nucleation - Pressure effects - Solubility - Temperature control;
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摘要：
The effect of hydrostatic pressure on the crystallization of hen egg white (HEW) lysozyme was studied using a diamond anvil cell (DAC). The nucleation rate of crystals and the normal growth rates of {101} and {110} faces were measured in situ under hydrostatic pressure. Both rates were decreased when the pressure was increased. The observed pressure effects could be accounted for by Le Chateliers' law.
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