Question

When the enzyme solubility is reduced by reducing the water availability, the enzyme-enzyme interaction start to take place and they will aggregate to form precipitates. This phenomenon is called ______________

(a) salting in

(b) salting out

(c) precipitation

(d) chromatography

I had been asked this question during an internship interview.

My question is based upon Enzymes Purification in division Enzymes Purification of Enzyme Technology

Answer 1

Correct option is (b) salting out

For explanation I would say: Salting in is a phenomenon wherein addition of salt to enzyme solution doesn’t make any difference. Hence no aggregates and no precipitates. Salting out refers to a phenomenon wherein the addition of salts reduce the water availability and in turn reducing enzyme solubility. Due to which enzyme-enzyme interaction starts. This will leads to aggregation of enzymes to form precipitates. The complete procedure is carried out at low temperatures to avoid denaturation of enzymes. Precipitation and chromatography are the steps involved in enzyme purification.