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Updated: Jul 15, 2026

Protein Crystallization for X-ray Crystallography
Published on: January 17, 2011
Stability of crystalline proteins
1Altus Biologics, Inc., 625 Putnam Avenue, Cambridge, Massachusetts 02139, USA.
Abstract:
By using two model proteins, glucose oxidase and lipase, we demonstrate that dry crystalline formulations are significantly more stable than their amorphous counterparts. The results of Fourier-transform infrared spectroscopy indicate that crystalline proteins better maintain their native conformation in accelerated stability studies. The lower tendency of crystalline proteins to aggregate is confirmed by size-exclusion chromatography. The data suggest that protein crystallization may significantly improve some aspects of protein handling, and change the way biopharmaceuticals are produced, formulated, and delivered.
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