Abstract
The methods described in Chapters 3 and 4 involve phase changes. The proteins pass from liquid phase (i.e., dissolved) to solid (precipitated or adsorbed) and back again. Not all proteins withstand the stresses occurring in these methods; gentler methods in which the proteins remain in solution at all times are available. One of these, gel filtration, is one of the principal techniques used in purifying enzymes and other proteins, and it will be considered in detail. Other methods, grouped together as electrophoretic techniques, are less widely used, for reasons that will be outlined in sections 6.2 and 6.3. A third method of separation in solution involves phase partitioning where proteins may move from one liquid phase into another (section 6.4). As a general technique, separation in solution is an important procedure both in research and industrial enzyme and protein purification.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1987 Springer Science+Business Media New York
About this chapter
Cite this chapter
Scopes, R.K. (1987). Separation in Solution. In: Protein Purification. Springer Advanced Texts in Chemistry. Springer, New York, NY. https://doi.org/10.1007/978-1-4757-1957-4_6
Download citation
DOI: https://doi.org/10.1007/978-1-4757-1957-4_6
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4757-1959-8
Online ISBN: 978-1-4757-1957-4
eBook Packages: Springer Book Archive