Verification of McCabe's delta l law for growth of lysozyme crystals by hanging drop method

Bhaskar Sen Gupta, Grace Farrell

    Research output: Contribution to journalArticle

    Abstract

    Lysozyme is a naturally occurring enzyme in egg white and has high commercial importance due to its antimicrobial properties. The main objective of this work was to study the growth rate of lysozyme crystals isolated from egg for the first 72 hours and verify the results with McCabe?s constant crystal growth theory. Hanging drop crystallization method was used to form high purity lysozyme crystals from the embryonic stage. To this end, this work differs from an earlier work of Forsythe et al., who used seed crystals in the size range of 10 µm - 40 µm for face growth measurements at different pH values. The maximum crystal size recorded in the present work was 392.86 µm, which is within the typical size range of 50 µm - 500 µm for which constant crystal growth is expected to hold according to McCabe?s ?L law. Electron micrographs (SEM) revealed the structure and dimensions of the crystals while SDS-Page was used to measure the purity of the crystals. The SEM results showed that that lysozyme growth rate was linear and agreed with McCabe?s constant growth theory, producing a growth rate of 1.77 x 10-3 µm .s-1
    Original languageEnglish
    Pages (from-to)1638-1643
    Number of pages6
    JournalSeparation Science and Technology
    Volume47
    Issue number11
    DOIs
    Publication statusPublished - 20 Jul 2012

    Fingerprint

    lysozyme
    crystals
    eggs
    crystal growth
    purity
    scanning electron microscopy
    enzymes
    seeds
    crystallization
    electrons

    Keywords

    • egg white, hanging drop crystallization, lysozyme, McCabe's ?L law
    • Chemistry(all)
    • Process Chemistry and Technology
    • Chemical Engineering(all)
    • Filtration and Separation

    Cite this

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    title = "Verification of McCabe's delta l law for growth of lysozyme crystals by hanging drop method",
    abstract = "Lysozyme is a naturally occurring enzyme in egg white and has high commercial importance due to its antimicrobial properties. The main objective of this work was to study the growth rate of lysozyme crystals isolated from egg for the first 72 hours and verify the results with McCabe?s constant crystal growth theory. Hanging drop crystallization method was used to form high purity lysozyme crystals from the embryonic stage. To this end, this work differs from an earlier work of Forsythe et al., who used seed crystals in the size range of 10 µm - 40 µm for face growth measurements at different pH values. The maximum crystal size recorded in the present work was 392.86 µm, which is within the typical size range of 50 µm - 500 µm for which constant crystal growth is expected to hold according to McCabe?s ?L law. Electron micrographs (SEM) revealed the structure and dimensions of the crystals while SDS-Page was used to measure the purity of the crystals. The SEM results showed that that lysozyme growth rate was linear and agreed with McCabe?s constant growth theory, producing a growth rate of 1.77 x 10-3 µm .s-1",
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    Verification of McCabe's delta l law for growth of lysozyme crystals by hanging drop method. / Sen Gupta, Bhaskar; Farrell, Grace.

    In: Separation Science and Technology, Vol. 47, No. 11, 20.07.2012, p. 1638-1643.

    Research output: Contribution to journalArticle

    TY - JOUR

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    AU - Sen Gupta, Bhaskar

    AU - Farrell, Grace

    N1 - M1 - Article

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    N2 - Lysozyme is a naturally occurring enzyme in egg white and has high commercial importance due to its antimicrobial properties. The main objective of this work was to study the growth rate of lysozyme crystals isolated from egg for the first 72 hours and verify the results with McCabe?s constant crystal growth theory. Hanging drop crystallization method was used to form high purity lysozyme crystals from the embryonic stage. To this end, this work differs from an earlier work of Forsythe et al., who used seed crystals in the size range of 10 µm - 40 µm for face growth measurements at different pH values. The maximum crystal size recorded in the present work was 392.86 µm, which is within the typical size range of 50 µm - 500 µm for which constant crystal growth is expected to hold according to McCabe?s ?L law. Electron micrographs (SEM) revealed the structure and dimensions of the crystals while SDS-Page was used to measure the purity of the crystals. The SEM results showed that that lysozyme growth rate was linear and agreed with McCabe?s constant growth theory, producing a growth rate of 1.77 x 10-3 µm .s-1

    AB - Lysozyme is a naturally occurring enzyme in egg white and has high commercial importance due to its antimicrobial properties. The main objective of this work was to study the growth rate of lysozyme crystals isolated from egg for the first 72 hours and verify the results with McCabe?s constant crystal growth theory. Hanging drop crystallization method was used to form high purity lysozyme crystals from the embryonic stage. To this end, this work differs from an earlier work of Forsythe et al., who used seed crystals in the size range of 10 µm - 40 µm for face growth measurements at different pH values. The maximum crystal size recorded in the present work was 392.86 µm, which is within the typical size range of 50 µm - 500 µm for which constant crystal growth is expected to hold according to McCabe?s ?L law. Electron micrographs (SEM) revealed the structure and dimensions of the crystals while SDS-Page was used to measure the purity of the crystals. The SEM results showed that that lysozyme growth rate was linear and agreed with McCabe?s constant growth theory, producing a growth rate of 1.77 x 10-3 µm .s-1

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