Improvement of Hen Egg White Lysozyme Crystal Quality by Control of Dehydration Process

Haruhiko Koizumi, Satoshi Uda, Katsuo Tsukamoto, Kenji Hanada, Ryo Suzuki, Masaru Tachibana, Kenichi Kojima

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)


Equal-thickness fringes that are attributed to the Pendellösung effect were clearly observed in the region of a tapered tetragonal hen egg white (HEW) lysozyme crystal with a wedgelike edge, which indicates that the misorientation between subgrains was on the order of 10-4°. This is attributed to control of the dehydration process for crystal growth from solution, which plays an important role. Both the local quality and whole homogeneity of the crystals were improved by regulating the dehydration process. Oscillatory contrast was observed in X-ray topographs from regions of the same thickness in the crystals. However, the area of such a contrast was quite small, which indicates the presence of defects, even in crystals for which equal-thickness fringes could be observed. We also discuss why the area of oscillatory contrast was small for tetragonal HEW lysozyme crystals with misorientations between subgrains on the order of 10-4°.

Original languageEnglish
Pages (from-to)5955-5960
Number of pages6
JournalCrystal Growth and Design
Issue number10
Publication statusPublished - 2019 Oct 2


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