Effect of carbohydrate on protein solubility.

  • Lawson E
  • Hedlund B
  • Ericson M
 et al. 
  • 4


    Mendeley users who have this article in their library.
  • N/A


    Citations of this article.


The effect of covalently attached carbohydrate on the solubility of a number of proteins has been examined by the PEG precipitation technique. Both increases and decreases in solubility are observed depending on the state of glycosylation, the type of protein, and temperature. It is concluded from this data and associated apparent thermodynamic parameters that a general role for carbohydrate in the solubilization of proteins is not currently experimentally supportable.

Get free article suggestions today

Mendeley saves you time finding and organizing research

Sign up here
Already have an account ?Sign in

Find this document


  • E Q Lawson

  • B E Hedlund

  • M E Ericson

  • D a Mood

  • G W Litman

  • R Middaugh

Cite this document

Choose a citation style from the tabs below

Save time finding and organizing research with Mendeley

Sign up for free