蛋白质溶解度问题的三种解决方案。
Three solutions of the protein solubility problem.
作者信息
Jenkins W T
机构信息
Department of Chemistry, Indiana University, Bloomington 47405, USA.
出版信息
Protein Sci. 1998 Feb;7(2):376-82. doi: 10.1002/pro.5560070218.
Abstract
Three simple equations are presented, which describe the variation of protein solubility (S) with changes in salt concentration, in terms of either the salt molality (M), the salt activity (ax), or the water activity (aw). Each equation yields, essentially independent, estimates of the numbers of salt ions (delta vx) and water molecules (delta vw) involved in the dissolution of a mol of the protein. The equations can be used to elucidate the physical significance of the parameters in other empirical equations for protein solubility.
摘要
文中给出了三个简单方程，它们描述了蛋白质溶解度（S）随盐浓度变化的情况，盐浓度的变化可以用盐质量摩尔浓度（M）、盐活度（ax）或水活度（aw）来表示。每个方程都能得出参与一摩尔蛋白质溶解的盐离子数（δvx）和水分子数（δvw）的估计值，这些估计值基本相互独立。这些方程可用于阐明蛋白质溶解度其他经验方程中参数的物理意义。
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