Protein crystallization induction time

Crystallization experiments carried out on hen egg white lysozyme (HEWL) demonstrated that, under comparable or even lower supersaturation ratio, induction times for protein crystals grown on polypropylene membranes are lower than those reported in literature for conventional vapor diffusion techniques (Di Proflo et al. 

The time scale of fat crystallization is much shorter for topping powders than for ice cream mix as presented in Figure 2. This is due to the much higher emulsifier content in topping powder. The induction of fat crystallization in whippable emulsion systems is due to interfacial protein desorption from the fat globules of the emulsion mediated by the emulsifiers. This phenomenon is described in section 3.1. 

Callus cultures derived from Jerusalem artichoke tubers are initially quiescent and have to be induced to divide. The induction of division is accompanied by a transformation in cell structure, which reflects changes in metabolism (e.g., Gamburg et al., 1999). Within an hour of the excision of Jerusalem artichoke tuber explants, ribosomes increase in abundance. They take the form of helices when scattered in the cytoplasm, and spirals when associated with the endoplasmic reticulum, and increase in frequency over time in line with the rate of protein synthesis (Yeoman and Street, 1973). Electron-dense bodies appear soon after in cell vacuoles, and to a lesser extent in the cytoplasm (Bagshaw et al., 1969), while crystal-containing bodies form in cells, which may contain hydrolytic enzymes (Bagshaw et al., 1969 Gerola and Bassi, 1964). Dormant Jerusalem artichoke tuber explants contain a variety of mitochondrial profiles, including distinctive cup-shaped... 

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