Interactions in protein solutions close to liquid–liquid phase separation: ethanol reduces attractions <i>via</i> changes of the dielectric solution properties
Jan Ove Hansen, R. Johnson Uthayakumar, Jan Skov Pedersen, Stefan U. Egelhaaf, Florian Platten
Abstract
Adding a moderate amount of ethanol to a protein solution weakens the net inter-protein attraction and thus changes the LLPS binodal and the SAXS intensity. The effect can be entirely accounted for by considering the dielectric solution properties.
Topics & Concepts
DielectricLiquid liquidEthanolLiquid phasePhase (matter)ChemistryChemical engineeringSeparation (statistics)Chemical physicsChromatographyMaterials scienceThermodynamicsOrganic chemistryPhysicsOptoelectronicsComputer scienceMachine learningEngineeringProtein Structure and DynamicsFreezing and Crystallization ProcessesLipid Membrane Structure and Behavior