Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/415
Type: Artigo de periódico
Title: Phase equilibria for salt-induced lysozyme precipitation: Effect of salt type and temperature
Author: WATANABE, Erika Ohta
POPOVA, Ekaterina
MIRANDA, Everson Alves
MAURER, Gerd
PESSOA FILHO, Pedro de Alcantara
Abstract: 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 degrees 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. (C) 2009 Elsevier B.V. All rights reserved.
Subject: Solid-liquid equilibrium
Protein
Salt
Precipitation
Country: Holanda
Editor: ELSEVIER SCIENCE BV
Rights: fechado
Identifier DOI: 10.1016/j.fluid.2009.03.021
Address: http://apps.isiknowledge.com/InboundService.do?Func=Frame&product=WOS&action=retrieve&SrcApp=EndNote&UT=000267352900005&Init=Yes&SrcAuth=ResearchSoft&mode=FullRecord
http://dx.doi.org/10.1016/j.fluid.2009.03.021
Date Issue: 2009
Appears in Collections:FEQ - Artigos e Outros Documentos

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