Desalting Following Protein Separation and Purification: Where Do These Salts Originate
Desalting is frequently required following protein separation and purification. The salts present at this stage primarily originate from endogenous ions within biological systems (e.g., Na⁺, K⁺, Cl⁻), buffer salts used in extraction solutions, salts contained in elution buffers, and ionic components introduced by certain denaturants. Elevated salt concentrations can adversely impact protein activity, stability, and interactions with other molecules. Moreover, residual salts may interfere with downstream analytical techniques such as electrophoresis, mass spectrometry, and crystallographic analysis, leading to signal distortion or reduced measurement accuracy. Therefore, desalting purified proteins is a critical step. Common desalting approaches include dialysis, G-25 gel filtration chromatography, and batch-mode adsorption methods.
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