The role of an applied electric field in protein crystallization at low temperature

The effects of an applied electric field on hen egg-white lysozyme (HEWL) crystallization at low temperature were evaluated by using a transparent cell exposed to a uniform internal electric field. The application of a low voltage at low frequency changed a phase diagram at low temperature to widen the solution regions suitable for protein crystallization. An alternating low electric field at low frequency can support the production of good-quality HEWL crystals in solution at low temperature around the undersaturated/supersaturated regions and may control protein crystal growth.