| Автор | Roberto Piazza |
| Автор | Matteo Pierno |
| Дата выпуска | 2000-02-28 |
| dc.description | The salting-out effect of simple electrolytes on lysozyme has been studied by measuring the second virial coefficient B <sub>2</sub> of the osmotic pressure as a function of salt concentration, and for different salts. The aim of this work has been to find a microscopic counterpart of the empirical Hofmeister series for the efficiency of cations and anions in inducing protein crystallization. The experimental results show that, for large enough ionic strengths, B <sub>2</sub> scales linearly with the salt concentration. This trend is common to a number of different monovalent salts, however with efficiency strongly dependent on the specific anion. Conversely, changing the cation does not appreciably affect B <sub>2</sub> . The significance of these findings for the investigation of protein interactions near crystallization is discussed. |
| Формат | application.pdf |
| Издатель | Institute of Physics Publishing |
| Название | Protein interactions near crystallization: a microscopic approach to the Hofmeister series |
| Тип | paper |
| DOI | 10.1088/0953-8984/12/8A/361 |
| Electronic ISSN | 1361-648X |
| Print ISSN | 0953-8984 |
| Журнал | Journal of Physics: Condensed Matter |
| Том | 12 |
| Первая страница | A443 |
| Последняя страница | A449 |
| Аффилиация | Roberto Piazza; Istituto Nazionale per la Fisica della Materia, Unitá Pavia and Dipartimento di Ingegneria Nucleare, Politecnico di Milano, via Ponzio 34/3, 20133 Milan, Italy |
| Аффилиация | Matteo Pierno; Istituto Nazionale per la Fisica della Materia, Unitá Pavia and Dipartimento di Ingegneria Nucleare, Politecnico di Milano, via Ponzio 34/3, 20133 Milan, Italy |
| Выпуск | 8A |
