RESULTSThe main factors which influenced the protein crystallization rate of Momordica charantia L.is CBA,the best is A3B1C3.

• 结果影响苦瓜蛋白结晶得率的主要因素依次是加入氯化钠的倍数,温度及乙醇浓度,最佳工艺为A3B1C3。