Contribuições ao estudo da não-idealidade de soluções proteicas.

Abstract

The study of protein solutions aiming at the modeling and simulation of downstream processes entails the study of non-ideality (in thermodynamic sense) of these solutions. For systems wherein the protein concentration is low-a situation often encountered in these processes-the most important technique to experimentally evaluate this non-ideality is the determination of the osmotic pressure generated by the protein in solution. Thus, the objectives of this work were: to study the influence of co-solvents on the osmotic pressure of protein solutions, to verify the absence of change in the secondary and tertiary structure of proteins in these solutions, and to thermodynamically model the obtained osmotic pressure data. The osmotic pressure was directly measured through membrane osmometry, using protein-free reference solutions with the same pH and co-solvent concentration. The data of osmotic pressure were obtained as a function of protein concentration for five different proteins (bovine serum albumin, human immunoglobulin G, ovalbumin, βlactoglobulin and lysozyme) in solution with co-solvents such as polyethylene glycol (of various chain sizes) and salts (ammonium sulfate, sodium sulfate and sodium chloride). Each data set was obtained at constant pH and co-solvent concentration. It was observed that the presence of co-solvents do shift the osmotic pressure, but this effect is dependent on the protein, the co-solvent and its concentration, and the solution pH. Measurements of fluorescence and circular dichroism of these proteins confirmed that they maintain their structure unchanged in the media, which corroborates the use of volumetric equations of state with constant parameters. The osmotic pressure data as a function of protein concentration were correlated using a osmotic equation of state comprising a repulsive term of adhesive hard spheres and a zero-order perturbation term (random approximation). The proposed model, though simple, was sufficient to properly correlate the experimental behavior.