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Salting Out of Proteins Using Ammonium Sulfate Precipitation

Salting Out of Proteins Using Ammonium Sulfate Precipitation

Krisna C Duong-Ly, Sandra B Gabelli

Methods Enzymol. 2014;541:85-94.

PMID: 24674064

Abstract:

Protein solubility is affected by ions. At low ion concentrations (<0.5 M), protein solubility increases along with ionic strength. Ions in the solution shield protein molecules from the charge of other protein molecules in what is known as 'salting-in'. At a very high ionic strength, protein solubility decreases as ionic strength increases in the process known as 'salting-out'. Thus, salting out can be used to separate proteins based on their solubility in the presence of a high concentration of salt. In this protocol, ammonium sulfate will be added incrementally to an E. coli cell lysate to isolate a recombinantly over-expressed protein of 20 kDa containing no cysteine residues or tags.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP7783202	Ammonium sulfate		7783-20-2	Price

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