首页> 外文期刊>The Korean journal of chemical engineering >Effect of pH on phase separation of globular protein
【24h】

Effect of pH on phase separation of globular protein

机译:pH对球状蛋白相分离的影响

获取原文
获取原文并翻译 | 示例
获取外文期刊封面目录资料

摘要

A molecular-thermodynamic framework is proposed to describe protein precipitation by inorganic salt. The equation of state consists of a hard-sphere reference contribution and a perturbation term. The reference term is derived based on the modified Chiew's model to describe the pre-aggregation effect of protein at various solution pH. In this study, we discuss protein-protein effective two-body potentials. The distribution and magnitude of charges on the surface of a protein vary significantly with pH. It changes the magnitude of charge-charge repulsion, charge-dipole attraction, dipole-dipole attraction, and induced dipole-induced dipole attraction forces between protein pairs in solution. The distribution of the charge fluctuation is slightly effective in solution pH. To investigate the effect of pH, modified charge fluctuation distribution model is proposed. Using the proposed model, we successfully describe the pH dependence of the protein precipitation.
机译:提出了一个分子热力学框架来描述蛋白质被无机盐沉淀。状态方程由一个硬球参考贡献和一个扰动项组成。参考术语是基于改良的Chiew模型得出的,用于描述蛋白质在各种溶液pH值下的预聚集作用。在这项研究中,我们讨论了蛋白质-蛋白质有效的两体潜力。蛋白质表面上电荷的分布和大小随pH值显着变化。它改变了溶液中蛋白质对之间的电荷-电荷排斥,电荷-偶极吸引,偶极-偶极吸引和诱导的偶极诱导的偶极吸引力的大小。电荷波动的分布在溶液pH值中稍微有效。为了研究pH的影响,提出了改进的电荷波动分布模型。使用提出的模型,我们成功地描述了蛋白质沉淀的pH依赖性。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号