Protein crystallization in confined geometries
arXiv:cond-mat/0309373
Abstract
We studied the crystallization of a globular protein, lysozyme, in the cubic phase of the lipid monoolein. The solubility of lysozyme in salt solution decreased by a factor of $\sim 4$ when confined in cubic phase. Calculations and Monte Carlo simulations show that this can be explained by the {\it confinement} of lysozyme molecules to the narrow water cells in the cubic phase.
4 pages, 5 figures