Salting-out in the aqueous single-protein solution: the effect of shape factor

Uncoated Quartz Resonator as a Universal Biosensor

“…Thus, we can see that in drying drops of HSA salt solution, salt crystalization is a slower process than in BSA salt solution. We suggest that these distinctions are governed by the differences in molecular shape, as well as discharge value and distribution around them (Chang & Bae, 2003 Table 3. Some physical-chemical parameters of the cations under study (Collins, 1997).…”

Quantification of rotavirus-like particles by gel permeation chromatography

“…3A). It is possible that such changes in the retention time were caused by a modification of protein structure, as a decrease of Stoke's radius has been detected when proteins are subjected to high ionic strengths [33,34]. Such changes appear to be confined to the protein's tertiary structure [35].…”

Salt-induced protein phase transitions in drying drops

“…Phase separation is achieved by addition of precipitation agentsinorganic salts [19,20,24] and polyelectrolytes and organic solvents [18,19,24,25]-as well as by changing concentration, temperature, and pH level [19,20,22,23]. Experimental studies show that protein precipitation by salts requires electrolyte concentration in the 1-10 molar range [26].…”