THE INTERACTION BETWEEN POLYSACCHARIDES AND OTHER MACROMOLECULES. 5. THE SOLUBILITY OF PROTEINS IN THE PRESENCE OF DEXTRAN

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Abstract
In media of high ionic strength the presence of dextran significantly decreases the solubility of albumin, [gamma] -globulin, fibrinogen and a[alpha]-crystallin. The relative decrease in solubility is a function of the size of the protein and the concentration of dextran. The effect on albumin is independent of the degree of polymerization of dextran (mol. wt. greater than 150000), the pH, the absolute salt concentration or the absolute protein concentration. The results are discussed in terms of a large effective volume of dextran. The importance of the phenomenon for natural polysaccharide-protein systems is emphasized.