Phase equilibria for salt-induced lysozyme precipitation : Effect of salt type and temperature
Erika Ohta Watanabe, Ekaterina Popova, Everson Alves Miranda, Gerd Maurer, Pedro de Alcântara Pessôa Filho
ARTIGO
Inglês
The salt-induced precipitation of lysozyme from aqueous solutions was studied through precipitation assays in which the equilibrium compositions of the coexisting phases were determined. Lysozyme precipitation experiments were carried out at 5, 15 and 25 °C and pH 7.0 with ammonium sulfate, sodium...
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The salt-induced precipitation of lysozyme from aqueous solutions was studied through precipitation assays in which the equilibrium compositions of the coexisting phases were determined. Lysozyme precipitation experiments were carried out at 5, 15 and 25 °C and pH 7.0 with ammonium sulfate, sodium sulfate and sodium chloride as precipitating agents. In these experiments a complete separation of the coexisting phases (liquid and solid) could not be achieved. Nevertheless it was possible to determine the composition of the precipitate. The enzymatic activity of lysozyme in the supernatant phase as well as in the precipitate phase was also determined. The activity balance suggests that there is a relationship between the composition of the true precipitate and the total activity recovery
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COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES
FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP
CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ
Fechado
Phase equilibria for salt-induced lysozyme precipitation : Effect of salt type and temperature
Erika Ohta Watanabe, Ekaterina Popova, Everson Alves Miranda, Gerd Maurer, Pedro de Alcântara Pessôa Filho
Phase equilibria for salt-induced lysozyme precipitation : Effect of salt type and temperature
Erika Ohta Watanabe, Ekaterina Popova, Everson Alves Miranda, Gerd Maurer, Pedro de Alcântara Pessôa Filho
Fontes
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Fluid phase equilibria Vol. 281, no. 1 (2009), p. 32-39 |