温度控制在蛋白质结晶中的应用

Obtaining high quality protein crystal is one of the bottlenecks of structural determination by X-ray crystallography. Factors affecting the crystallization process of protein can be categorized into two groups: (1) those that affect the crystallizability, and (2) those that affect the crystal quality. Temperature is an important factor for protein crystallization, but it does not attract much attention in practical crystallization. This paper reviewed the past investigations and recent progresses on the effect of temperature on protein crystallization, and the applications of utilizing temperature control were also summarized and discussed. The temperature control was then proposed as an essential factor to be considered in terms of enhancing crystallizability and crystal quality.