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Correlation between the osmotic second virial coefficient and thesolubility of proteins

机译：渗透第二病毒系数与蛋白质溶解度的相关性

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摘要

A correlation between the osmotic second virial coefficient and the solubility of proteins is derived from classical thermodynamics to support an empirical relation previously found by Wilson and co-workers (1). The model is based on the equality of fugacities of the protein in the equilibrium phases, with the details of the model depending on the standard state used. The parameters in this model have been fitted to data for several systems, mainly with lysozyme as the protein. The model is found to describe experimental data, with variations in protein concentration, salt type and concentration, temperature, and pH, bath qualitatively and quantitatively. Agreement between the model and the experimental data is very good for protein solubilities up to 30 mg/mL. Above this value the model underpredicts the experimental data, probably as a result of multibody interactions that are not included in the model here. Variations of the model parameters with protein type, temperature, pH, and salt type are discussed.
机译：渗透第二维里系数与蛋白质溶解度之间的相关性源自经典热力学，以支持威尔逊及其同事先前发现的经验关系（1）。该模型基于蛋白质在平衡阶段的逸度相等，模型的细节取决于所使用的标准状态。该模型中的参数已拟合到多个系统的数据，主要是溶菌酶作为蛋白质。发现该模型可以描述实验数据，其中蛋白质浓度，盐类型和浓度，温度和pH值，定性和定量均会发生变化。对于高达30 mg / mL的蛋白质溶解度，模型与实验数据之间的一致性非常好。超过该值，该模型可能会低估实验数据，这可能是由于此处未包含在模型中的多体相互作用所致。讨论了模型参数随蛋白质类型，温度，pH和盐类型的变化。

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