Please use this identifier to cite or link to this item: https://doi.org/10.1016/j.bpc.2003.10.021
Title: Cloud-point temperature and liquid-liquid phase separation of supersaturated lysozyme solution
Authors: Lu, J.
Carpenter, K.
Li, R.-J.
Wang, X.-J. 
Ching, C.-B. 
Keywords: Biocrystallization
Cloud-point temperature
Liquid-liquid phase separation
Microcalorimetry
Issue Date: 1-Apr-2004
Citation: Lu, J., Carpenter, K., Li, R.-J., Wang, X.-J., Ching, C.-B. (2004-04-01). Cloud-point temperature and liquid-liquid phase separation of supersaturated lysozyme solution. Biophysical Chemistry 109 (1) : 105-112. ScholarBank@NUS Repository. https://doi.org/10.1016/j.bpc.2003.10.021
Abstract: The detailed understanding of the structure of biological macromolecules reveals their functions, and is thus important in the design of new medicines and for engineering molecules with improved properties for industrial applications. Although techniques used for protein crystallization have been progressing greatly, protein crystallization may still be considered an art rather than a science, and successful crystallization remains largely empirical and operator-dependent. In this work, a microcalorimetric technique has been utilized to investigate liquid-liquid phase separation through measuring cloud-point temperature Tcloud for supersaturated lysozyme solution. The effects of ionic strength and glycerol on the cloud-point temperature are studied in detail. Over the entire range of salt concentrations studied, the cloud-point temperature increases monotonically with the concentration of sodium chloride. When glycerol is added as additive, the solubility of lysozyme is increased, whereas the cloud-point temperature is decreased. © 2003 Elsevier B.V. All rights reserved.
Source Title: Biophysical Chemistry
URI: http://scholarbank.nus.edu.sg/handle/10635/88654
ISSN: 03014622
DOI: 10.1016/j.bpc.2003.10.021
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