Three Phase Partitioning: Concentration and Purification of Proteins
| Autor: | Clive Dennison, Rex Lovrien |
|---|---|
| Rok vydání: | 1997 |
| Předmět: |
chemistry.chemical_classification
Ammonium sulfate Kosmotropic Chromatography Aqueous solution tert-Butyl Alcohol Chemistry Inorganic chemistry Proteins Water Salt (chemistry) Enzymes chemistry.chemical_compound Protein structure Solubility Chemical Precipitation Salting out lipids (amino acids peptides and proteins) Sulfate Biotechnology |
| Zdroj: | Protein Expression and Purification. 11:149-161 |
| ISSN: | 1046-5928 |
| Popis: | Three phase partitioning (TPP) uses t-butanol and ammonium sulfate to precipitate enzymes and proteins from aqueous solutions. The method is useful both upstream with crude samples and downstream where a scaleable simple step is needed. About 25 enzymes and proteins have been isolated by various laboratories using TPP-t-butanol. The relation of t-butanol used in TPP, with n-butanol used as an extraction agent from Morton's work, is reviewed. Some t-butanol appears bound to TPP-precipitated proteins which are actually protein-t-butanol coprecipitates. They float above denser aqueous salts because bound t-butanol increases their buoyancy, similar to the behavior of many lipoproteins. On redissolving TPP-precipitated enzymes, total and specific activities usually are regained and sometimes increased. Sulfate ion-in large concentrations-likely exerts itself through its kosmotropic action as in conventional salting out. t-Butanol likewise appears to be a kosmotrope and crowding agent at room temperature or above, whereas C1 and C2 cosolvents (e.g., ethanol) do not so behave except at near or below zero temperatures. However, kosmotropy is not the entire origin of TPP, nor probably of conventional salting out. Electrostatic forces, capacity to force protein conformation tightening and protein hydration shifts, also contribute. Electrostatic forces, and the tendency for salt ions to bind and tighten protein molecule conformation, are indicated by the sharp pH dependency of both conventional salting out and TPP, around pH regions where proteins undergo conformation changes. Sulfate anion is densely-perhaps extraordinarily-hydrated, adding much to its effective size, and therefore it has a tendency to crowd or exclude proteins, when sulfate concentrations are in the 0.5 to 3 M range. |
| Databáze: | OpenAIRE |
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