> From: bipin at iastate.edu (Bipin K Dalmia)
> Subject: best way to adjust pH of protein solutions?
>> column. directly adding acid/base would cause extreme local pH values
> and denature the protein.
>Bip, if you stir fast enough while adding the acid or base, you can reduce
the time of exposure of the protein to extremes of pH to less than the
relaxation time for protein unfolding (at the same time, the effective
volume of dilution would increase so that the local pH would be increasingly
buffered by, if nothing else, the protein itself). Avoid cavitation,
however, unless you want to make a meringue. Hey, sounds faster than
dialysis, doesn't it?
rapr at med.pitt.edu