Influence of various factors on the liquid/liquid diffusion crystallization of proteins |
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| Affiliation: | 1. University of Manchester, Department of Chemical Engineering and Analytical Science, M13 9PL Manchester, United Kingdom;2. Eli Lilly and Company, Indianapolis, USA;1. University of Manchester, Department of Chemical Engineering and Analytical Science, M13 9PL Manchester, United Kingdom;2. Eli Lilly and Company, Indianapolis, USA;1. School of Mechanical and Mining Engineering, The University of Queensland, QLD 4072, Australia;2. School of Mathematics and Physics, The University of Queensland, QLD 4072, Australia |
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| Abstract: | From a numerical simulation of pre-nucleation solute transport in the liquid/liquid diffusion crystallization of proteins, it is derived that there are various factors influencing the spatial and temporal distributions of supersaturation. They include the ratio of the length of the protein solution to that of the salt solution in a tube crystallizer, the initial concentrations of protein and salt, and the initial salt concentration in the protein solution. Their influences on the protein crystallization have been demonstrated by the corresponding experiments of gel crystal growth. It may be deduced that the experimental conditions for the liquid/liquid diffusion growth of protein crystals could be optimized under given conditions in order to develop the advantages of this method. |
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