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Ionic liquids as selectors for controlling the crystallization nucleation of hen egg white lysozyme

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Abstract

Ionic liquids (ILs) have biomaterial applications and are used for protein crystallization. The effect of two imidazolium-based ILs, 1-butyl-3-methylimidazolium chloride ([C4mim]Cl) and 1,3-dimethylimidazolium iodide ([dmim]I), on the nucleation kinetics of lysozyme was investigated by determining the nucleation induction time, and nucleation parameters were evaluated. The values of interfacial tension calculated for solutions with added 30 g/L ILs [C4mim]Cl and [dmim]I, and without added ILs were 99.03, 109.7, and 107.3 mJ/m2, respectively. Compared with solutions without IL addition, the critical free energy change, size, and molecular number of critical nuclei decreased and the nucleation rate increased after the addition of [C4mim]Cl. In contrast, the critical free energy change, size, and molecular number of critical nuclei increased and the nucleation rate decreased after the addition of [dmim]I. These new findings provide insights into controlling lysozyme crystallization separation, and present ILs as potentially useful additives for controlling the crystallization of macromolecules.

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Authors and Affiliations

  1. School of Chemical Engineering and Technology, Tianjin University, Tianjin, 300-072, China

    Zhanzhong Wang, Qian Wang & Leping Dang

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  1. Zhanzhong Wang
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  2. Qian Wang
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  3. Leping Dang
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Correspondence to Leping Dang.

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Wang, Z., Wang, Q. & Dang, L. Ionic liquids as selectors for controlling the crystallization nucleation of hen egg white lysozyme. Biotechnol Bioproc E 17, 1025–1030 (2012). https://doi.org/10.1007/s12257-012-0096-0

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  • DOI: https://doi.org/10.1007/s12257-012-0096-0

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