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Effects of pH, salt type, and ionic strength on the second virial coefficients of aqueous bovine serum albumin solutions

  • Separation Technology, Thermodynamics
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Abstract

The osmotic pressures of aqueous bovine serum albumin (BSA) solutions were measured at different pH (3.6, 4.6, 5.6, and 7.6) in combination with different concentrations (0.01 M, 0.1 M, 1 M, and 3 M) of salts (sodium, pottasium, and lithum) by using a Wescor colloid membrane osmometer. The osmotic second virial coefficients for BSA were determined from the experimental osmotic pressure. Predominant forces between protein molecules were measured at the various pH, ionic strength, and type of salt. These experimental data were utilized to determine the depth of square-well potential, which accounts for specific interactions between protein molecules at various conditions.

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Authors and Affiliations

  1. Department of Chemical System Engineering, Hongik University, Jochiwon-up, Yongi-gun, 339-701, Korea

    YoonKook Park

  2. Departmnet of Electronic and Electrical Engineering, Hongik University, Jochiwon-up, Yongi-gun, 339-701, Korea

    Ginkyu Choi

Authors
  1. YoonKook Park
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  2. Ginkyu Choi
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Correspondence to YoonKook Park.

Additional information

This article is dedicated to Professor Chul Soo Lee in commemoration of his retirement from Department of Chemical and Biological Engineering of Korea University.

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Park, Y., Choi, G. Effects of pH, salt type, and ionic strength on the second virial coefficients of aqueous bovine serum albumin solutions. Korean J. Chem. Eng. 26, 193–198 (2009). https://doi.org/10.1007/s11814-009-0032-y

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  • DOI: https://doi.org/10.1007/s11814-009-0032-y

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