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Influence of pH and Salts on Partial Molar Volume of Lysozyme and Bovine Serum Albumin in Aqueous Solutions
Author(s) -
Jirasek Fabian,
Garcia Edder J.,
Hackemann Eva,
Galeotti Nadia,
Hasse Hans
Publication year - 2018
Publication title -
chemical engineering and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.403
H-Index - 81
eISSN - 1521-4125
pISSN - 0930-7516
DOI - 10.1002/ceat.201800242
Subject(s) - chemistry , aqueous solution , partial molar property , ammonium sulfate , molar volume , sodium , lysozyme , molar , bovine serum albumin , inorganic chemistry , chloride , ammonium chloride , chromatography , organic chemistry , biochemistry , thermodynamics , medicine , physics , dentistry
The partial molar volume of lysozyme and bovine serum albumin in aqueous solutions at different pH values and in aqueous solutions containing sodium chloride, ammonium chloride, sodium sulfate, or ammonium sulfate at different concentrations at pH 7.0 was investigated experimentally at 298.15 K and 1 bar. It was found that the influence of the pH value and the salts on the partial molar volume of the proteins is small, but trends were measurable. Furthermore, the partial molar volume of lysozyme in pure water at different pH values and in aqueous solutions with different sodium chloride concentrations at pH 7.0 was predicted by molecular simulations. The predictions are in good agreement with the experimental data.