Ultrasonic Effects on Protein Salting-out

X. Ning, H. Pingfang, C. Lamei and O. Pingkai

Abstract
The addition of inorganic salts to a bovine serum albumin (BSA) colloid to separate protein is a commonly performed method. In this work, we investigate an enhanced ultrasound process for protein separation. The standing time is 4.5 h shorter than that without ultrasound irradiation. The protein can be acquired at a yield of 90.5 % under the conditions of a 20 kHz ultrasound frequency, 60 min of centrifugal separation, and 2 minutes of ultrasound irradiation with a 0.64 W cm–2 sound intensity. Influences of sound field factors such as frequency, sound intensity and irradiation time on this process are discussed. The mechanism of ultrasonic salting-out of protein is construed. Results show that the settling velocity of protein can be accelerated by ultrasound irradiation after the salting-out process.

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Keywords
Protein, salting-out, orthogonal, ultrasound