Busca avançada
Ano de início
Entree
(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Solid-liquid equilibrium for proteins in solutions with an unconventional salt (ammonium carbamate): Phase behavior analysis

Texto completo
Autor(es):
Medeiros Hirata, Gisele Atsuko ; Pessoa Filho, Pedro de Alcantara ; Miranda, Everson Alves
Número total de Autores: 3
Tipo de documento: Artigo Científico
Fonte: Fluid Phase Equilibria; v. 443, p. 1-8, JUL 15 2017.
Citações Web of Science: 0
Resumo

In this manuscript, we report the precipitation and crystallization of three proteins (chicken egg-white lysozyme, porcine insulin and bovine insulin) using ammonium carbamate as salting-out agent. For these proteins, data on solubility, metastability limits, and osmotic second virial coefficient (B-22) as a function of salt concentration at constant temperature (25.0 degrees C) were obtained. The value of osmotic second virial coefficient (B-22) can be regarded as a selection criterion for protein crystallization, as it is related to the interaction potential between protein molecules. Negative values of B-22 and large values of the salting out constant showed that ammonium carbamate is a good precipitating agent for these proteins. Crystallization trials conducted under specific conditions showed that both insulins form amorphous precipitates in ammonium carbamate solutions, which is compatible with the large negative values of B-22 measured. Conversely, lysozyme crystals were obtained under all conditions studied, and B-22 values for this enzyme were within or close to the crystallization slot. (C) 2017 Elsevier B.V. All rights reserved. (AU)

Processo FAPESP: 10/52524-5 - Diagramas de fases, segundo coeficiente virial osmótico e cristalização de proteínas com sal volátil
Beneficiário:Everson Alves Miranda
Linha de fomento: Auxílio à Pesquisa - Regular