Liquid–liquid phase separation in supersaturated lysozyme solutions and associated precipitate formation/crystallization

Using cloud point determinations, the phase boundaries (binodals) for metastable liquid–liquid (L–L) separation in supersaturated hen egg white lysozyme solutions with 3%, 5%, and 7% (w/v) NaCl at pH=4.5 and protein concentrations c between 40 and 400 mg/ml were determined. The critical temperature for the binodal increased approximately linearly with salt concentration. The coexisting liquid phases both remained supersaturated but differed...