Salting out

Salting out (pronunciation: /ˈsɔːltɪŋ aʊt/) is a method of separating proteins based on their solubility in salt solutions. It is a process that can be used to dehydrate proteins and thereby change their physical properties.

Etymology

The term "salting out" comes from the fact that the process involves the addition of salt to a solution.

Process

In the process of salting out, a salt, usually ammonium sulfate, is added to a solution until a point of saturation is reached. At this point, the protein in the solution will precipitate out. This is because the salt ions will compete with the protein for water molecules, effectively dehydrating the protein and causing it to precipitate.

Applications

Salting out is commonly used in protein purification, an important step in the production of pharmaceuticals and other biotechnology products. It is also used in the production of soap, where it is used to separate the soap from the glycerin.

Related Terms

• Protein purification
• Ammonium sulfate
• Precipitation (chemistry)
• Biotechnology
• Pharmaceuticals

See Also

• Protein Precipitation
• Protein Crystallization

External links

• Medical encyclopedia article on Salting out
• Wikipedia's article - Salting out

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