Phase equilibrium of salt-induced precipitation of lysozyme and bovine serum albumin / Equilibrio de fases na precipitação de lisozima e albumina de soro bovino com o uso de sais

AUTOR(ES)
DATA DE PUBLICAÇÃO

2007

RESUMO

Salt induced protein precipitation (?salting-out?) is a unit operation commonly used to protein purification. By adding a salt, an aqueous protein solution is forced to undergo a phase separation into a protein-lean liquid phase and a protein rich phase. Nevertheless, as a complete phase separation cannot be achieved, the protein rich phase is actually a mixture of the solid phase (herein called true precipitate) and the protein-lean liquid phase. The determination of equilibrium diagrams can contribute to the characterization of this true precipitate and to the understanding of the phenomena underlying this so widely used technique but, in spite of this, the experimental determination of phase equilibrium diagrams of protein precipitation is scarce. In this work, phase equilibrium of salt-induced precipitation of lysozyme and bovine serum albumin (BSA) was studied through precipitation assays, in which the compositions ofthe coexisting phases were analysed. Lysozyme precipitation experiments were carried out using ammonium sulfate and sodium sulfate at different values of pH (2.0, 4.0, 7.0 e 10.0) and sodium chloride at pH 7.0 and the volatile salt ammonium carbamate at 5.0, 15.0 and 25.0°C as precipitant agents. Precipitation of BSA was carried out in ammonium sulfate solution at pH 2.0, 7.0 and 9.0. The composition of the true precipitate phase was inferred by the intersection of the extensions of the experimentally determined tie-lines ? an analysis not previously carried out to such extent. Phase diagrams of lysozyme-ammonium sulfate and sodium sulfate-water showed two different types of precipitate: a salt-free protein-water phase and a proteinrich phase formed by lysozyme, water and salt. No significant difference was observed in the composition of the true precipitate when the pH value is changed. For systems formed by ammonium sulfate at pH 7.0 at 5.0 and 15.0°C, a salting-in region in the solubility curve was observed. Two different true precipitates were found, corresponding to the salting-in and salting-out regions. The systems lysozyme-sodium chloride and lysozyme-ammonium carbamate showed only one true precipitate composed by protein-water and protein, respectively. Lysozyme activity depends on the salt concentration used to protein precipitation, while no protein denaturation was verified in the lysozyme precipitated by ammonium carbamate. Phase diagrams of BSA-salt-water showed only one true precipitate, whose composition depends on the pH studied

ASSUNTO(S)

lisozima lysozyme salt phase equilibrium bovine seum albumin sal precipitation (chemistry) precipitação (quimica) equilibrio solido-liquido albumina

ACESSO AO ARTIGO

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