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Title: Protein refolding in predominantly organic media markedly enhanced by common salts

Journal Article · · Biotechnology and Bioengineering
;  [1]
  1. Massachusetts Inst. of Tech., Cambridge, MA (United States). Dept. of Chemistry

The refolding/reoxidation of unfolded/reduced hen egg-white lysozyme was investigated in a variety of predominantly nonaqueous media consisting of protein-dissolving organic solvents and water. It was discovered that LiCl and other common salts dramatically increased the refolding yield of lysozyme in such nonaqueous systems, while reducing it in water. The mechanism of this surprising phenomenon appears to involve salt-induced suppression of nonspecific lysozyme aggregation during refolding due to an enhanced protein solubility.

Sponsoring Organization:
USDOE, Washington, DC (United States)
OSTI ID:
323783
Journal Information:
Biotechnology and Bioengineering, Vol. 62, Issue 6; Other Information: PBD: 20 Mar 1999
Country of Publication:
United States
Language:
English