Imperial College London
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Professor Jerry Heng

Faculty of Engineering, Department of Chemical Engineering

Professor in Particle Technology
 
 
 
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Contact

 

+44 (0)20 7594 0784jerry.heng

 
 
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Location

 

208ACE ExtensionSouth Kensington Campus

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Summary

 

Publications

Citation

BibTex format

@article{Zhang:2019:10.3390/cryst9040186,
author = {Zhang, B and Wang, Y and Thi, S and Toong, V and Luo, P and Fan, S and Xu, L and Yang, Z and Heng, JYY},
doi = {10.3390/cryst9040186},
journal = {Crystals},
title = {Enhancement of lysozyme crystallization using DNA as a polymeric additive},
url = {http://dx.doi.org/10.3390/cryst9040186},
volume = {9},
year = {2019}
}
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RIS format (EndNote, RefMan)

TY  - JOUR
AB  - This study reports the first experimental evidence of using DNA as a polymeric additive to enhance protein crystallization. Using three kinds of DNA with different molecular weights—calf DNA, salmon DNA, and herring DNA—this study showed an improvement in the success rate of lysozyme crystallization, as compared to control experiments, especially at low lysozyme concentration. The improvement of crystallization is particularly significant in the presence of calf DNA with the highest molecular weight. Calf DNA also speeds up the induction time of lysozyme crystallization and increases the number of crystals per drop. We hypothesized the effect of DNA on protein crystallization may be due to the combination of excluded volume effect, change of water’s surface tension, and the water competition effect. This work confirms predications of the potential use of DNA as a polymeric additive to enhance protein crystallization, potentially applied to systems with limited protein available or difficult to crystallize.
AU  - Zhang,B
AU  - Wang,Y
AU  - Thi,S
AU  - Toong,V
AU  - Luo,P
AU  - Fan,S
AU  - Xu,L
AU  - Yang,Z
AU  - Heng,JYY
DO  - 10.3390/cryst9040186
PY  - 2019///
SN  - 2073-4352
TI  - Enhancement of lysozyme crystallization using DNA as a polymeric additive
T2  - Crystals
UR  - http://dx.doi.org/10.3390/cryst9040186
UR  - http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000467300100006&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=1ba7043ffcc86c417c072aa74d649202
UR  - http://hdl.handle.net/10044/1/70421
VL  - 9
ER  -
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