Abstract
A key requirement in enzyme work is to know the pH at all times; to control the pH a buffer is essential. It is also important to know the characteristics of the buffer being used and to have on hand a range of different buffers so that one most suited to the application is available. Over the decades of enzyme studies a great number of buffers have been used, and new ones are still being developed. There are several characteristics we need to know about a buffer:
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(1)
pK a value
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(2)
Variation of pK a with temperature, ionic strength
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(3)
Anionic, cationic, or multiple charges on buffer species
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(4)
Interaction with other components, e.g., metal ions
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(5)
Solubility
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(6)
Expense
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(7)
UV absorption
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© 1982 Springer Science+Business Media New York
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Scopes, R.K. (1982). Maintenance of Active Enzymes. In: Protein Purification. Springer Advanced Texts in Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-1-4757-1770-9_6
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DOI: https://doi.org/10.1007/978-1-4757-1770-9_6
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4757-1772-3
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