Crystallization of chicken egg white lysozyme from assorted sulfate salts

@inproceedings{Forsythe1998CrystallizationOC,
  title={Crystallization of chicken egg white lysozyme from assorted sulfate salts},
  author={Elizabeth L. Forsythe and Edward H. Snell and Christine C. Malone and Marc L. Pusey},
  year={1998}
}
Chicken egg white lysozyme has been found to crystallize from ammonium, sodium, potassium, rubidium, magnesium, and manganese sulfates at acidic and basic pH, with protein concentrations from 60 to 190 mg/ml. Crystals have also been grown at 4°C in the absence of any other added salts using isoionic lysozyme which was titrated to pH 4.6 with dilute sulfuric… CONTINUE READING