Thermodynamic investigation of salting effect of ovalbumin in various salts solutions

Calorimetric and volumetric investigations of ovalbumin salting by sodium chloride, lithium chloride, potassium chloride, lithium sulfate and ammonium sulfate buffered solutions in the range of concentrations of about 0.2–1.2 M of salts are reported. The evolution of enthalpies and apparent molar volumes vs. salts concentration was investigated using ITC MicroCal titration microcalorimeter and Anton Paar DMA 60/602 digital densimeter. It was found that the changes in enthalpies of salting and apparent molar volumes follow a similar trend. Conclusions about the ability of salts: to precipitate ovalbumin solution are presented.