期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2012
卷号：36
期号：2
页码：73-80
出版社：Galati University Press
摘要：yrrolidinium octanoate carboxylate (Py+CnH2n+1COO-; PyO in abbreviation) was used as additive for advanced crystallization of Lysozymeprotein, to investigate the impact of protic ionic liquid on the protein crystal morphology. The ionic liquidwas synthesizedby acidic-base Br.nsted neutralization,and its purity was checked by HPLC. The protein crystallization was made through the methodof vapour diffusionwith hanging drops. Crystallization experiments of Lysozyme with the addition of PyO were performed at 0.4M PyO and respectively 1.6M. The morphologicalof spherulitic formsof Lysozymein aqueoussolutions of PyO protic ionic liquidwas investigat ed by opticalmicroscopyafter trials were incubated at ambient temperature (18-20¡ãC), in various growth periods (3 days and 1 week).Hanging-drop vapourdiffusion crystallization experiments withthe addition of 0.4M of PyOshow that Lysozyme crystallized intype I spherulitic form. This is assumed to be a result of heterogeneousnucleation, with thin needles radially growing outward from a more orless spherical particle. Hanging-drop vapourdiffusion crystallization experiments revealed that the addition of 1.6M of PyO led toa second type of spherulitic formof the Lysozyme.
