@inbook{6830fed1c9b94faaa6cc8b8fb1961eef,
title = "Salting out of proteins using ammonium sulfate precipitation",
abstract = "Protein solubility is affected by ions. At low ion concentrations (<0.5 M), protein solubility increases along with ionic strength. Ions in the solution shield protein molecules from the charge of other protein molecules in what is known as 'salting-in' (Fig. 7.1). At a very high ionic strength, protein solubility decreases as ionic strength increases in the process known as 'salting-out'. Thus, salting out can be used to separate proteins based on their solubility in the presence of a high concentration of salt. In this protocol, ammonium sulfate will be added incrementally to an E. coli cell lysate to isolate a recombinantly over-expressed protein of 20 kDa containing no cysteine residues or tags.",
keywords = "Ammonium sulfate, Cell lysate, Dialysis, Hofmeister series, Protein solubility, Salting-out",
author = "Duong-Ly, {Krisna C.} and Gabelli, {Sandra B.}",
year = "2014",
doi = "10.1016/B978-0-12-420119-4.00007-0",
language = "English (US)",
isbn = "9780124201194",
series = "Methods in Enzymology",
publisher = "Academic Press Inc.",
pages = "85--94",
booktitle = "Laboratory Methods in Enzymology",
}