The effect of covalently attached carbohydrate on the solubility of a number of proteins has been examined by the PEG precipitation technique. Both increases and decreases in solubility are observed depending on the state of glycosylation, the type of protein, and temperature. It is concluded from this data and associated apparent thermodynamic parameters that a general role for carbohydrate in the solubilization of proteins is not currently experimentally supportable.
Bibliographical noteFunding Information:
This work was supported by the National Science Foundation (PCM 8011193) and the National Institutes of Health (AI 13528 and AM 28124). E.Q.L. is supported by a fellowship from the Cancer Research Institute.