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Researchers form first liquid protein
Top: samples before (left) and after (right) annealing at 50°C followed by cooling to room temperature. Bottom: optical microscopy images showing protein © Angew. Chemie, Int. Ed
The transparent red, viscous liquid made by chemists at the University of Bristol, UK, may look like warm treacle, but it's something far stranger: the first known example of a liquid protein. Adam Perriman, Stephen Mann and their colleagues, in collaboration with Helmut Cölfen of the Max Planck Institute for Colloid and Interface Research in Golm, Germany, have figured out how to convert pure proteins into a liquid state, without any solvent.1
Reference:
1. AW Perriman et al, Angew. Chemie, Int. Ed., 2009, DOI: 10.1002/anie.200903100
http://www.rsc.org/chemistryworld/News/2009/July/20070901.asp
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