Application of a Stirring Method to Micro-Scale and Vapor Diffusion Protein Crystallization

Abstract

A new method of protein crystallization, the "Micro-stirring" technique, has been developed. The method combines the traditional vapor diffusion technique and a stirring method. Stirring the protein solution prevents excess spontaneous nucleation and promotes larger crystals. This innovative method, Micro-stirring, is simple and enables reducing sample volume. These benefits suggest that the Micro-stirring technique will become a more popular method for protein crystallization in the near future.