Abstract
A protein salting-out process is directly observed at an air−water interface. By using time-resolved X-ray specular reflectivity and off-specular diffuse scattering, we identified several key stages in the adsorption of hen egg white lysozyme in a concentrated NaCl solution, (1) adsorption-induced unfolding, (2) monolayer formation with unfolded proteins, (3) protein refolding, and (4) island formation with the refolded proteins. Stages 3 and 4 are not observed either at the isoelectric point or in the salt-free solution, suggesting that they are induced by screening of the positive charges in the lysozyme by chloride ions. It is considered that the hydrated salt ions act to minimize the water-accessible surface area of the protein, not only enhancing protein dehydration (stages 1 and 2) but also assisting in protein refolding and association (stages 3 and 4). These results provide insight into the early stages of protein crystal nucleation.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
