Protein crystallization in confined geometries

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dc.creatorTanaka, S.
dc.creatorEgelhaaf, S. U.
dc.creatorPoon, W. C. K.
dc.date2003-09-16
dc.date.accessioned2026-07-07T02:53:28Z
dc.date.available2026-07-07T02:53:28Z
dc.descriptionWe studied the crystallization of a globular protein, lysozyme, in the cubic phase of the lipid monoolein. The solubility of lysozyme in salt solution decreased by a factor of $\sim 4$ when confined in cubic phase. Calculations and Monte Carlo simulations show that this can be explained by the {\it confinement} of lysozyme molecules to the narrow water cells in the cubic phase.
dc.description4 pages, 5 figures
dc.identifierhttps://arxiv.org/abs/cond-mat/0309373
dc.identifierhttp://arxiv.org/abs/cond-mat/0309373
dc.identifier.urihttp://salesiana.dossiersoluciones.com/handle/123456789/22226
dc.subjectSoft Condensed Matter
dc.subjectBiomolecules
dc.titleProtein crystallization in confined geometries
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