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  Global Journal of Biochemistry. Volume 2, Issue 3 (2011) pp. 173-186
  Research Article Free Article
 
Correlation modeling of solubility and osmotic second virial coefficient in protein crystallization
  Adeline Navarroa, b, Ho-Shing Wua, Shaw S. Wangc  
     
a Department of Chemical Engineering and Materials Science, Yuan Ze University, 135, Yuan-Tung Road ChungLi, Taoyuan, 32003, Taiwan
b Chemisrty and Process Department, Ecole Superieur de Chimie, Physique et Electronique de Lyon, France
c Department of Chemical and Biochemical Engineering, Rutgers University, The State University of New Jersey, USA

   
  Abstract  
  Solubility of proteins is one of the most important information because people need it for crystallization, food industry or engineering. That is why solubility of proteins is a subject often studied but the difficulty is that it is different with each protein. Moreover, it depends on many parameters such as temperature, pH, protein size (molecular weight) or salt concentration. This study focuses on finding models for correlating protein solubility and all its parameters for five proteins (concanavalin A, ovalbumin, glucose isomerise, lysozyme and xylose isomerise), and solubility with osmotic second virial coefficient in mind. Solubility and the osmotic second virial coefficient seem to be affected in the same way with temperature, salt concentration, molecular weight, isoelectric point and pH as the independent variables.
     
  Keywords  
  Protein engineering; Thermodynamic; Precipitation; Crystallization; Solubility  
     
   
   
   
   
     

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