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| - The Effect of Salt Stoichiometry on Protein−Salt Interactions Determined by TernaryDiffusion in Aqueous Solutions
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| - We report the four diffusion coefficients for the lysozyme−MgCl2−water ternary system at 25 °C and pH4.5. The comparison with previous results for the lysozyme−NaCl−water ternary system is used to examinethe effect of salt stoichiometry on the transport properties of lysozyme−salt aqueous mixtures. We find thatthe two cross-diffusion coefficients are very sensitive to salt stoichiometry. One of the cross-diffusioncoefficients is examined in terms of common-ion, excluded-volume, and protein-preferential hydration effects.We use the four ternary diffusion coefficients to extract chemical-potential cross-derivatives and protein-preferential interaction coefficients. These thermodynamic data characterize the protein−salt thermodynamicinteractions. We demonstrate the presence of the common-ion effect (Donnan effect) by analyzing thedependence of the preferential-interaction coefficient not only with respect to salt concentration but also withrespect to salt stoichiometry. We conclude that the common-ion effect and the protein-preferential hydrationare both important for describing the lysozyme−MgCl2 thermodynamic interaction.
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