Abstract:Liquid-liquid phase separations of aqueous ovalbumin and bovine serum albumin (BSA) solutions are reported experimentally for a wide range of solution conditions. The temperature-induced clouding of protein solutions, which signals the onset of liquid-liquid phase separation, provides a simple means of assessing the effect of solution conditions on the strength of protein interaction. Our results show that the effect of salts on protein interactions depends sensitively on the ionic composition of solution and … Show more
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