Enthalpy changes of salting processes of hen-egg white lysozyme in various electrolyte solutions
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The enthalpy changes of salting process of hen-egg white lysozyme in buffer acetate solutions (pH=4.25) as a function of concentration of following electrolytes: LiCl, KCl, K2SO4, Li2 SO4 and (NH4)2SO4 are determined. Obtained data according to McMillan and Mayer’s approach, has been analyzed in the terms of the enthalpic pairwise interaction coefficients: lysozyme – lysozyme hxx, and lysozyme – salt hxy. The ability of cations to precipitate lysozyme solution in relation to the concentration of cations can be seen from the series as follows: Li+> Na+>K+>NH4++
Keywordsenthalpy of salting enthalpic pairwise interaction coefficients lysozyme titration calorimetry
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