Preconcentration of proteins using modified micellar phases of sodium dodecyl sulfate

The influence of electrolyte and additives of organic acids and alcohols on the efficiency of the extraction of ovalbumin and casein into micellar phases of sodium dodecyl sulfate is studied. The optimal acidity and the conditions for the preconcentration of the proteins using low-temperature anion-active phases are found. Micellar extraction procedures for the extraction of proteins from fabrics, solid surface, and biological fluids are proposed.