THE SOLUBILITY OF THE TETRAGONAL FORM OF HEN EGG-WHITE LYSOZYME FROM PH 4.0 TO 5.4

被引：228

作者：

CACIOPPO, E ^{[1
]}

PUSEY, ML ^{[1
]}

机构：

[1] NASA,GEORGE C MARSHALL SPACE FLIGHT CTR,BIOPHYS BRANCH,E576,HUNTSVILLE,AL 35812

来源：

JOURNAL OF CRYSTAL GROWTH | 1991年 / 114卷 / 03期

基金：

美国国家航空航天局;

关键词：

D O I：

10.1016/0022-0248(91)90043-5

中图分类号：

O7 [晶体学];

学科分类号：

0702 [物理学]; 070205 [凝聚态物理]; 0703 [化学]; 080501 [材料物理与化学];

摘要：

Hen egg white lysozyme solubilities in the presence of the tetragonal crystal form have been determined. Conditions investigated cover the pH range 4.0 to 5.4, varying from 2.0% to 7.0% NaCl concentrations and from 4 to 25-degrees-C. In all instances, the solubilities were found to increase with temperature and decrease with increasing salt concentration. The effects of pH were more complex, showing a decreasing solubility with increasing pH at low salt concentration and an increasing solubility with increasing pH at high salt concentration.

引用

页码：286 / 292

页数：7

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