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Interactions leading to crystallization of the integral membrane protein bacteriorhodopsin were investigated. Osmotic second virial coefficients were measured by self-interaction chromatography.

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Metastable states such as liquid-liquid phase separation, aggregation and gelation can affect protein crystallization. Mixtures of PEG and a large model protein, glucose isomerase, have been studied to characterize the effect of a metastable liquid-liquid phase separation on protein crystallization.
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