Salting in

Salting in refers to the effect where increasing the ionic strength of a solution increases the solubility of some solute (such as a protein). This effect tends to be observed at lower ionic strengths. Protein solubility is a complex function of the physicochemical nature of the protein, pH, temperature, and the concentration of the salt used. It also depends on whether the salt is kosmotropic (stabilizes water structure) or chaotropic (disrupts water structure).