Tetragonal chicken egg white lysozyme solubility in sodium chloride solutions

被引：116

作者：

Forsythe, EL

Judge, RA

Pusey, ML ^{[1
]}

机构：

[1] NASA, George C Marshall Space Flight Ctr, Univ Space Res Assoc, Huntsville, AL 35812 USA

[2] NASA, George C Marshall Space Flight Ctr, Alliance Micrograv Mat Sci & Applicat, Huntsville, AL 35812 USA

[3] NASA, George C Marshall Space Flight Ctr, Biophys ES76, Huntsville, AL 35812 USA

来源：

JOURNAL OF CHEMICAL AND ENGINEERING DATA | 1999年 / 44卷 / 03期

关键词：

D O I：

10.1021/je980316a

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

The solubility of chicken egg white lysozyme crystallized in the tetragonal form was measured in sodium chloride solutions from 1.6 to 30.7 degrees C, using a miniature column solubility apparatus. Sodium chloride solution concentrations ranged from 1 to 7% (w/v). The solutions were buffered with 0.1 M sodium acetate buffer, with the solubility being measured at pH values in 0.2 pH unit increments in the pH range 4.0-5.4, with data also included at pH 4.5. Lysozyme solubility was found to increase with increasing in temperature and decreasing salt concentration. Solution pH has a varied and unpredictable effect on solubility.

引用

页码：637 / 640

页数：4

共 17 条

[1] SYSTEMATIC STUDIES ON THE CRYSTALLIZATION OF LYSOZYME - DETERMINATION AND USE OF PHASE-DIAGRAMS [J].