Tetragonal Chicken Egg White Lysozyme Solubility in Sodium Chloride Solutions

Abstract

The solubility of chicken egg white lysozyme crystallized in the tetragonal form was measured in sodium chloride solutions from 1.6 to 30.7 °C, using a miniature column solubility apparatus. Sodium chloride solution concentrations ranged from 1 to 7% (w/v). The solutions were buffered with 0.1 M sodium acetate buffer, with the solubility being measured at pH values in 0.2 pH unit increments in the pH range 4.0−5.4, with data also included at pH 4.5. Lysozyme solubility was found to increase with increasing in temperature and decreasing salt concentration. Solution pH has a varied and unpredictable effect on solubility.