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Proteins that have high hydrophobic amino acid content on the surface have low solubility in an aqueous solvent. Charged and polar surface residues interact with ionic groups in the solvent and increase the solubility of a protein. Knowledge of a protein's amino acid composition will aid in determining an ideal precipitation solvent and methods.
Ammonium sulfate is an inorganic salt with a high solubility that disassociates into ammonium (NH + 4) and sulfate (SO 2− 4) in aqueous solutions. [1] Ammonium sulfate is especially useful as a precipitant because it is highly soluble, stabilizes protein structure, has a relatively low density, is readily available, and is relatively inexpensive.
Solubility is a property of interest in many aspects of science, including but not limited to: environmental predictions, biochemistry, pharmacy, drug-design, agrochemical design, and protein ligand binding. Aqueous solubility is of fundamental interest owing to the vital biological and transportation functions played by water.
Hofmeister series. The Hofmeister series or lyotropic series is a classification of ions in order of their lyotrophic properties, which is the ability to salt out or salt in proteins. [1][2] The effects of these changes were first worked out by Franz Hofmeister, who studied the effects of cations and anions on the solubility of proteins.
Being extremely soluble in water, ammonium sulfate can "salt out" (precipitate) proteins from aqueous solutions. [3] [4] Precipitation by ammonium sulfate is a result of a reduction in solubility rather than protein denaturation, thus the precipitated protein can be resolubilized through the use of standard buffers. [5]
Urea in concentrations up to 10 M is a powerful protein denaturant as it disrupts the noncovalent bonds in the proteins. This property can be exploited to increase the solubility of some proteins. A mixture of urea and choline chloride is used as a deep eutectic solvent (DES), a substance similar to ionic liquid. When used in a deep eutectic ...
As different proteins have different compositions of amino acids, different protein molecules precipitate at different concentrations of salt solution. [citation needed] Unwanted proteins can be removed from a protein solution mixture by salting out as long as the solubility of the protein in various concentrations of salt solution is known.
These properties influence protein structure and protein–protein interactions. The water-soluble proteins tend to have their hydrophobic residues ( Leu , Ile , Val , Phe , and Trp ) buried in the middle of the protein, whereas hydrophilic side chains are exposed to the aqueous solvent.