Introducing a fast method to determine the solubility and metastable zone width for proteins / Somchai Maosoongnern in Industrial & engineering chemistry research, Vol. 51 N° 46 (Novembre 2012)  

Public ISBD [article]  inIndustrial & engineering chemistry research > Vol. 51 N° 46 (Novembre 2012) . - pp. 15251-15257 Titre : Introducing a fast method to determine the solubility and metastable zone width for proteins : Case study lysozyme Type de document : texte imprimé Auteurs : Somchai Maosoongnern, Auteur ; Viviana Diaz Borbon, Auteur ; Adrian E. Flood, Auteur Année de publication : 2013 Article en page(s) : pp. 15251-15257 Note générale : Industrial chemistry Langues : Anglais (eng) Mots-clés : Solubility Résumé : The phase diagrams of tetragonal hen egg white lysozyme containing besides thermodynamic (solubility) also kinetic (nucleation) data were determined for pH values of 4.4, 5.0, and 6.0, 3 to 7 wt % sodium chloride concentrations and lysozyme concentrations from 5 to 70 mg/mL by the use of a turbidity technique. This new technique offers a rapid, precise and reliable determination of nucleation and solubility points. These points can be obtained simultaneously within 6 h. The errors of measurements are less than ±0.9 °C for the solubility temperature and less than ±1.0 °C for the nucleation temperature. The solubility data obtained could be extended and described by a good correlation with literature data. The solubility of lysozyme was found to decrease with increasing salt concentration while the nucleation points were observed more early with respect to salt addition; as a consequence the metastable zone is more narrow. The solubility of lysozyme is slightly reduced at higher values of the pH, and the nucleation point is observed later in time. The result is an increase of the metastable zone width. ISSN : 0888-5885 En ligne : http://cat.inist.fr/?aModele=afficheN&cpsidt=26679645 [article] Introducing a fast method to determine the solubility and metastable zone width for proteins : Case study lysozyme [texte imprimé] / Somchai Maosoongnern, Auteur ; Viviana Diaz Borbon, Auteur ; Adrian E. Flood, Auteur . - 2013 . - pp. 15251-15257. Industrial chemistry Langues : Anglais (eng) in Industrial & engineering chemistry research > Vol. 51 N° 46 (Novembre 2012) . - pp. 15251-15257 Mots-clés : Solubility Résumé : The phase diagrams of tetragonal hen egg white lysozyme containing besides thermodynamic (solubility) also kinetic (nucleation) data were determined for pH values of 4.4, 5.0, and 6.0, 3 to 7 wt % sodium chloride concentrations and lysozyme concentrations from 5 to 70 mg/mL by the use of a turbidity technique. This new technique offers a rapid, precise and reliable determination of nucleation and solubility points. These points can be obtained simultaneously within 6 h. The errors of measurements are less than ±0.9 °C for the solubility temperature and less than ±1.0 °C for the nucleation temperature. The solubility data obtained could be extended and described by a good correlation with literature data. The solubility of lysozyme was found to decrease with increasing salt concentration while the nucleation points were observed more early with respect to salt addition; as a consequence the metastable zone is more narrow. The solubility of lysozyme is slightly reduced at higher values of the pH, and the nucleation point is observed later in time. The result is an increase of the metastable zone width. ISSN : 0888-5885 En ligne : http://cat.inist.fr/?aModele=afficheN&cpsidt=26679645

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