Cloud and solubility temperatures versus ionic strength in model lysozyme solutions

摘要

We report on a DLVO (Derjaguin-Landau-Verwey-Overbeek) theory determination of cloud and solubility temperatures as a function of the salt molarity in lysozyme solutions. The model is able to reproduce-with a fair accuracy-the experimentally observed linear dependence on the logarithm of the ionic strength, within a protein concentration range spanning from 90 to 140 g l(-1). A short discussion of the results is also given in connection with previous applications of the same DLVO model to protein solutions. [References: 22]