Controlling protein crystallization kinetics in membrane crystallizers: effects on morphology and structure

In the present work, membrane crystallization of some enzymes of particular biological and industrial applications, such as trypsin from bovine and porcine pancreas, b-glucosidase from almonds, yeast lipase, and some molecules used in microelectronics, like triglycine sulphate, has been carried out both in static and dynamic membrane crystallizers. The fundamental aspects of the crystal growth kinetics related to the governing parameter of the overall process have been investigated by kinetic, morphological and structural analysis