Salting out process involves

🔑 Key Points
→ Protein solubility is influenced by the presence of ions.
→ At very high ionic strength, the protein solubility will decrease, known as salting-out.
→ Salting-out involves separating proteins depending on their solubility at a high concentration of salt.
→ Ammonium sulphate is added with E. coli in the process of precipitation of proteins.