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The effects of ligand chain length, salt concentration and temperature on the adsorption of bovine serum albumin onto polypropyleneglycol–Sepharose
Author(s) -
DiasCabral A. C.,
Ferreira A. S.,
Phillips J.,
Queiroz J. A.,
Pinto N. G.
Publication year - 2005
Publication title -
biomedical chromatography
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.4
H-Index - 65
eISSN - 1099-0801
pISSN - 0269-3879
DOI - 10.1002/bmc.487
Subject(s) - chemistry , sepharose , bovine serum albumin , adsorption , chromatography , salt (chemistry) , ligand (biochemistry) , albumin , serum albumin , biochemistry , organic chemistry , enzyme , receptor
The interaction thermodynamics associated with bovine serum albumin adsorption on polypropylene glycol ( n = 3)–Sepharose CL‐6B and polypropylene glycol ( n = 7)–Sepharose CL‐6B, using ammonium sulfate as the modulator was studied. Analysis of data under linear conditions was accomplished with the stoichiometric displacement retention model, preferential interaction approach and van't Hoff plots applied to HIC systems. Preferential interaction analysis indicated a strong entropic driving force under linear conditions, due to the release of a large amount of solvent on adsorption. In contrast, flow microcalorimetry under overloaded conditions showed that the adsorption of bovine serum albumin may be entropically or enthalpically driven. It is postulated that adsorption in the nonlinear region is influenced by the degree of water release, protein–protein interactions on the surface, reorientation of ligand, and conformational changes in the protein. Copyright © 2005 John Wiley & sons, Ltd.