Salting in
Salting in
Salting in is a phenomenon in biochemistry where the solubility of a protein in water increases in the presence of salt. This process is often used in protein purification and crystallization.
Pronunciation
/sɔːltɪŋ ɪn/
Etymology
The term "salting in" is derived from the process itself, where "salt" refers to the salt used in the process and "in" refers to the increase in solubility.
Process
In the salting in process, the addition of salt ions shields the charged groups on the protein surface, reducing their electrostatic interactions with water molecules. This allows the protein to interact more freely with the water, increasing its solubility. The type and concentration of salt used can significantly affect the solubility of the protein.
Related Terms
- Protein Crystallization: The process of forming a protein crystal, often using the salting in process to increase protein solubility.
- Protein Purification: The process of isolating a specific protein from a complex mixture, often using salting in to increase the solubility of the desired protein.
- Salting Out: The opposite of salting in, where the addition of salt decreases the solubility of a protein.
See Also
- Hofmeister series: A classification of ions based on their ability to salt in or salt out proteins.
- Biochemistry: The study of chemical processes within and relating to living organisms.
External links
- Medical encyclopedia article on Salting in
- Wikipedia's article - Salting in
This WikiMD article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski