Salting out proteins is a pretty basic technique in the separation and
extraction of native protein. My question has to do with the manner
in which one adjusts the salt concentration, specifically whether or
not it matters if the salt concentrations are adjusted from med-high
salt (where the protein is soluble ~3M KCl) to low salt (50mM KCl) in
one step, or if it is actually better to adjust the salt concentration
in a graded manner. I suppose the issue here is whether or not one
thinks that protein precipitation is a controlled process or not.
Thought and comments, and thanks for all input in advance.
