Studies on plasticity and brittleness of protein crystals by using synchrotron digital X-ray topography

2015 Fiscal Year Final Research Report

• Project/Area Number: 25420694
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Physical properties of metals/Metal-base materials
• Research Institution: Yokohama Soei University
• Principal Investigator: KOJIMA Kenichi 横浜創英大学, こども教育学部, 教授 (90046095)
• Co-Investigator(Kenkyū-buntansha): WAKO Kei 横浜創英大学, こども教育学部, 講師 (40515839) ; TACHIBANA Masaru 横浜市立大学, 大学院・生命ナノシステム科学研究科, 教授 (80236546) ; KOIZUMI Haruhiko 東北大学, 金属材料研究所, 助教 (10451626)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: タンパク質結晶 / 力学的性質 / 結晶塑性 / 脆性 / 放射光X線トポグラフ / 材料強度 / デジタル画像 / 転位

Outline of Final Research Achievements

Proteins are one of three main organic nutrients consisting of carbohydrates and fats and components in food that an organism uses to survive and grow. These proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. For example, the hen-egg white lysozyme is shown as one of typical proteins. These kinds of protein molecules could be crystalized as same as a table salt. In this research, we carried out fundamental experiments on mechanical properties of protein crystals such as hen-egg white lysozyme and glucose isomerase crystals. We found some important results as follows; ①the plastic deformation of protein crystals are controlled by the normal dislocation mechanisms. ②the strength of protein crystals could be improved by chemical binding and gel-method.

Free Research Field

タンパク質結晶の強度と転位の研究