The crystallization enthalpy and entropy of protein solutions: microcalorimetry, van't Hoff determination and linearized Poisson–Boltzmann model of tetragonal lysozyme crystals-Reference-Cited by-同舟云学术

The crystallization enthalpy and entropy of protein solutions: microcalorimetry, van't Hoff determination and linearized Poisson–Boltzmann model of tetragonal lysozyme crystals

Published:2021 Issue:4 Volume:23 Page:2686-2696
ISSN:1463-9076
Container-title:Physical Chemistry Chemical Physics
language:en
Short-container-title:Phys. Chem. Chem. Phys.

Author:

Hentschel Lorena¹²³⁴,Hansen Jan¹²³⁴^ORCID,Egelhaaf Stefan U.¹²³⁴^ORCID,Platten Florian¹²³⁴⁵^ORCID

Affiliation:

1. Condensed Matter Physics Laboratory

2. Heinrich Heine University

3. 40225 Düsseldorf

4. Germany

5. Institute of Biological Information Processing (IBI-4: Biomacromolecular Systems and Processes)

Abstract

Microcalorimetric and van't Hoff determinations as well as a theoretical description provide a consistent picture of the crystallization enthalpy and entropy of protein solutions and their dependence on physicochemical solution parameters.

Funder

Deutsche Forschungsgemeinschaft

Heinrich-Heine-Universität Düsseldorf

Publisher

Royal Society of Chemistry (RSC)

Subject

Physical and Theoretical Chemistry,General Physics and Astronomy

Link

http://pubs.rsc.org/en/content/articlepdf/2021/CP/D0CP06113A

Reference91 articles.

1. PROTEIN CRYSTALLIZATION

2. Protein crystallization: from purified protein to diffraction-quality crystal