observance of polymorphic behaviour during dissolution of insulin and lysozyme

Clicks: 248
ID: 200222
2005
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Abstract
Although protein crystallization is a unit operation with potentially high separation factors, it has not been widely used in industry. Protein crystallization studies and practices have hitherto been largely limited to crystallography protocols. Knowledge of the behaviour of protein in solution would help to overcome empiric limitations in protein crystallisation. Thus, dissolution of porcine insulin and hen egg white lysozyme was studied and an unusual variation in solute concentration, with a concentration peak for short dissolution times, was verified. Polymorphic behaviour of protein in solution was observed, which altered physical properties such as solubility.
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bernardo2005brazilianobservance Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;A. Bernardo;C. E. Calmanovici;E. A. Miranda
Journal database and network journal
Year 2005
DOI
10.1590/S0104-66322005000300002
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322005000300002
Keywords
insulin lysozyme dissolution

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