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.

Methods, Usage, Crystallization, Crystalloids (Botany), Centrifugation

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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.

Growth, Lectins, Ice crystals

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