Crystallization by centrifugation
Article Abstract:
Russian crystallographers were the first to crystallize protein through ultracentrifugation. Researcher V. Barynin announced in Jul 1987 that beef liver catalase and fungal catalase from Penicillium vitale had been synthesized using ultracentrifugation. However, the rebuttal view holds that a later method of ultracentrifugation differs significantly from the Russians' technique. For instance, the later method, which produced aspartic proteinase crystals from Trichoderma reesei, took 2 and 1/2 hours rather than 180 hours.
Publication Name: Nature
Subject: Zoology and wildlife conservation
ISSN: 0028-0836
Year: 1992
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Ice-crystal growth and lectins
Article Abstract:
Calcium-dependent (C-type) lectins purified from rattlesnake venom effect the growth of ice crystals in much the same way as fish antifreeze proteins (AFP) do. Though the lectins do not depress freezing temperature as AFP do, they do inhibit the growth of ice crystals on one plane, giving a smooth facet. If this property is common to all C-type lectin carbohydrate-recognition domains (CRDs), then AFP may have evolved from CRDs, which could explain the presence of AFP in divergent fish groups.
Publication Name: Nature
Subject: Zoology and wildlife conservation
ISSN: 0028-0836
Year: 1992
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