Crystal Growth of Hen Egg White Lysozyme under High Pressure

Abstract

The effect of hydrostatic pressure on the crystallization of hen egg white (HEW) lysozyme was studied using a diamond anvil cell (DAC). The nucleation rate of crystals and the normal growth rates of {101} and {110} faces were measured in situ under hydrostatic pressure. Both rates were decreased when the pressure was increased. The observed pressure effects could be accounted for by Le Chateliers' law.