Agarose as crystallization media for proteins I: Transport processes

A rheological and interferometric study of agarose sols and gels at differe nt concentrations is reported. At concentrations smaller than 0.12% (w/v) a garose solutions behave like non-Newtonian fluids, while at higher concentr ations they do so like viscoelastic gels. It is confirmed that agarose gels avoid mass and heat convective transport as well as sedimentation. We also find that agarose solutions at a concentration as low as 0.04% (w/v) are a ble to overcome buoyancy and crystal sedimentation. These results broaden t he potential use of agarose in protein crystallization techniques. (C) 2001 Elsevier Science B.V. All rights reserved.