Abstract
We previously proposed the use of solution stirring during the growth of protein crystals using the Micro-Stirring technique with a rotary shaker. In this paper, we report on the effects of a new type solution flow on the crystallization of hen egg-white lysozyme (HEWL) using a wave shaker. The time required for nucleation was reduced by wave stirring, but increased by rotary stirring. Nucleation was stimulated by wave stirring. This result indicates that protein crystal growth in a stirred solution is strongly dependent on the stirring method used and the solution flow. Therefore, optimized stirring conditions are essential for producing high-quality protein crystals.
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