Cloud-point temperatures for lysozyme in electrolyte solutions: effect of salt type, salt concentration and pH.

@article{Grigsby2001CloudpointTF,
  title={Cloud-point temperatures for lysozyme in electrolyte solutions: effect of salt type, salt concentration and pH.},
  author={John Grigsby and Harvey W. Blanch and John M. Prausnitz},
  journal={Biophysical chemistry},
  year={2001},
  volume={91 3},
  pages={231-43}
}
Liquid-liquid phase-separation data were obtained for aqueous saline solutions of hen egg-white lysozyme at a fixed protein concentration (87 g/l). The cloud-point temperature (CPT) was measured as a function of salt type and salt concentration to 3 M, at pH 4.0 and 7.0. Salts used included those from mono and divalent cations and anions. For the monovalent cations studied, as salt concentration increases, the CPT increases. For divalent cations, as salt concentration rises, a maximum in the… CONTINUE READING