Protein crystallization: scaling of charge and salt concentration in lysozyme solutions

Wilson Poon, S U Egelhaaf, P A Beales, A Salonen, L Sawyer

Research output: Contribution to journalLetterpeer-review


We studied the crystallization of lysozyme solutions by adding sodium chloride at pH = 4.5, 5.9 and 7.8. A universal crystallization boundary is found if data are scaled according to the salt concentration normalized by the square of the charge at the appropriate pH. Calculations show that this finding is consistent with recent attempts to rationalize protein crystallization using second virial coefficients.

Original languageEnglish
Pages (from-to)L569-L574
Number of pages6
JournalJournal of Physics: Condensed Matter
Issue number35
Publication statusPublished - 4 Sep 2000



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