Investigation of molecular condensation on air-liquid interface for protein crystallization

This paper investigated the mechanism of the condensation of protein molecules on air-liquid interface of bubbles. Electrically charged bubbles were confirmed to have clear advantage of producing protein crystal over general bubbles or conventional vapor diffusion method for the first time. The adsorption force between the protein molecular and air-liquid interface of bubble was successfully measured using force sensing optical tweezers. These findings contribute to the effective production of protein crystal and to the protein crystallography.