Protein–protein interactions
were investigated for α-chymotrypsinogen
by static and dynamic light scattering (SLS and DLS, respectively),
as well as small-angle neutron scattering (SANS), as a function of
protein and salt concentration at acidic conditions. Net protein–protein
interactions were probed via the Kirkwood–Buff integral G22 and the static structure factor S(q) from SLS and SANS data. G22 was obtained by regressing the Rayleigh ratio versus protein
concentration with a local Taylor series approach, which does not
require one to assume the underlying form or nature of intermolecular
interactions. In addition, G22 and S(q) were further analyzed by traditional
methods involving fits to effective interaction potentials. Although
the fitted model parameters were not always physically realistic,
the numerical values for G22 and S(q → 0) were in good agreement
from SLS and SANS as a function of protein concentration. In the dilute
regime, fitted G22 values agreed with
those obtained via the osmotic second virial coefficient B22 and showed that electrostatic interactions are the
dominant contribution for colloidal interactions in α-chymotrypsinogen
solutions. However, as protein concentration increases, the strength
of protein–protein interactions decreases, with a more pronounced
decrease at low salt concentrations. The results are consistent with
an effective “crowding” or excluded volume contribution
to G22 due to the long-ranged electrostatic
repulsions that are prominent even at the moderate range of protein
concentrations used here (<40 g/L). These apparent crowding effects
were confirmed and quantified by assessing the hydrodynamic factor H(q → 0), which is obtained by combining
measurements of the collective diffusion coefficient from DLS data
with measurements of S(q →
0). H(q → 0) was significantly
less than that for a corresponding hard-sphere system and showed that
hydrodynamic nonidealities can lead to qualitatively incorrect conclusions
regarding B22, G22, and static protein–protein interactions if one uses
only DLS to assess protein interactions.