Abstract
Crystallization methods for proteins have been the subject of decades of development yet protein crystallization remains the limiting step in structural studies. We present here a new method for protein crystallization—based on the use of high pressure—that enabled us to accelerate dramatically the growth of glucose isomerase crystals. We think this method may have a more general utility.
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Visuri, K., Kaipainen, E., Kivimäki, J. et al. A New Method for Protein Crystallization Using High Pressure. Nat Biotechnol 8, 547–549 (1990). https://doi.org/10.1038/nbt0690-547
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DOI: https://doi.org/10.1038/nbt0690-547
