The mechanism of increased elution volume of proteins by polyethylene glycol.
Larger elution volumes of proteins in gel filtration in the presence of polyethylene glycol than in its absence were explained in terms of the unfavorable interactions between polyethylene glycol and both the proteins and the gel matrix. This should favor the protein molecules being in the cavity of the gel matrix, leading to their slower elution, since, in this situation, the unfavorable interactions are decreased.
D055598:Chemical Phenomena; D002621:Chemistry; D002850:Chromatography, Gel; D011092:Polyethylene Glycols; D011506:Proteins / Q000032:analysis*; D013816:Thermodynamics
D011506:Proteins; D011092:Polyethylene Glycols