蛋白质晶体学的不断发展,使得蛋白质晶体的结晶方法也日趋增多。首次采用了座滴法结晶法,探究不同浓度鸡蛋白溶菌酶溶液,不同温度、NaCl浓度,是否添加mPEG对晶体形貌尺寸的影响。通过显微镜以及扫描电镜观察蛋白质晶体形貌特征,不同条件下的晶体形貌变化,最终获得晶体生长的最适温度以及浓度条件。 The continuous development of protein crystallography, making crystal protein crystallization methods are also increasing. For the first time, the droplet crystallization method was used to investigate the effect of different concentration of egg white lysozyme solution, different temperature and NaCl concentration, and whether or not mPEG was added on the crystal morphology and size. The microscopic and scanning electron microscopy (SEM) were used to observe the morphological features of the crystals, the morphologies of the crystals under different conditions, and finally the optimal temperature and concentration conditions for the crystal growth were obtained.