Specific salt effects in hydrophobic interaction chromatography of proteins

Summary It has been noted in the literature that certain salts enter into specific interaction with proteins. As a result of this, they may act as salting-in agents. We have investigated the effect of magnesium chloride which is known to possess such unusual properties on the retention of proteins in hydrophobic-interaction chromatography. First the retention behaviour of amino acids and small peptides having a wide polarity range was studied on reversed-phase columns using eluents containing (NH₄)₂SO₄, MgSO₄ or MgCl₂, in wide the concentration ranges. For less polar eluites plots of the logarithmic retention factors against the salt concentration were found to be linear, whereas the more polar species showed irregular behavior. The retention of a wide range of proteins was measured on a TSK Phenyl-5-PW column using eluents containing (NH₄)₂SO₄, MgSO₄ or MgCl₂ at different concentrations.The salt-mediated retention was regular with (NH₄)₂ SO₄ and MgSO₄ although MgSO₄ showed a lesser effect than that predicted by the surface-tension increment. The effect of MgCl₂ was quite irregular: the retention factors either increased or decreased or remained unchanged depending on the protein. These results corroborate earlier observations regarding the particular effect of MgCl₂ and suggest the modulation of selectivity in hyrophobic-interaction chromatography by the addition of MgCl₂ to the eluent.