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Enthalpy changes of salting processes of hen-egg white lysozyme in various electrolyte solutions

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Abstract

The enthalpy changes of salting process of hen-egg white lysozyme in buffer acetate solutions (pH=4.25) as a function of concentration of following electrolytes: LiCl, KCl, K2SO4, Li2 SO4 and (NH4)2SO4 are determined. Obtained data according to McMillan and Mayer’s approach, has been analyzed in the terms of the enthalpic pairwise interaction coefficients: lysozyme – lysozyme h xx, and lysozyme – salt h xy. The ability of cations to precipitate lysozyme solution in relation to the concentration of cations can be seen from the series as follows: Li+> Na+>K+>NH4++

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  1. Institute of Physical Chemistry, Polish Academy of Sciences, Warsaw, Poland, 01-224, Kasprzaka 44/52

    Wszelaka-Rylik M. & Zielenkiewicz W.

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  1. Wszelaka-Rylik M.
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  2. Zielenkiewicz W.
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Wszelaka-Rylik, M., Zielenkiewicz, W. Enthalpy changes of salting processes of hen-egg white lysozyme in various electrolyte solutions . J Therm Anal Calorim 83, 607–610 (2006). https://doi.org/10.1007/s10973-005-7414-0

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