| 内容提要: |
Due to the highly sensitivity of proteins to the
crystallization conditions, a slight change in operating parameters might
affect the outcome of the crystallization. In this study, the effects of
ultrasonic wave on the crystallization of lysozyme were investigated by
applying different levels of ultrasound during the purification process of
lysozyme from the aqueous solutions of hen egg white through the solvent freeze
out (SFO) technology. Tetragonal lysozyme crystals were obtained during the
process, which were then verified by X-Ray Powder Diffraction (XRPD). The quality
of lysozyme crystal (composition and purity, size and shape, enzyme activity)
was measured using SDS-PAGE, polarized light microscopy and spectrophotometer,
respectively. It was found that the purity and size of lysozyme crystal were
affected significantly by ultrasonic wave, while the enzyme activity of
lysozyme crystal weren’t. In addition, the influence mechanism of ultrasonic
wave on lysozyme crystallization was discussed. The results obtained by this
work will provide essential information for the purification of other proteins. |