| Revista: | Brazilian journal of chemical engineering |
| Base de datos: | PERIÓDICA |
| Número de sistema: | 000308987 |
| ISSN: | 0104-6632 |
| Autores: | Bernardo, A1 Calmanovici, C.E Miranda, E.A |
| Instituciones: | 1Universidade Estadual de Campinas, Faculdade de Engenharia Quimica, Campinas, Sao Paulo. Brasil |
| Año: | 2005 |
| Periodo: | Sep |
| Volumen: | 22 |
| Número: | 3 |
| Paginación: | 331-339 |
| País: | Brasil |
| Idioma: | Inglés |
| Tipo de documento: | Artículo |
| Enfoque: | Experimental, aplicado |
| Resumen en inglés | 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 |
| Disciplinas: | Química |
| Palabras clave: | Química farmacéutica, Ingeniería química, Insulina, Lisozima, Disolución, Cristalización de proteínas, Solubilidad |
| Keyword: | Chemistry, Medicinal chemistry, Chemical engineering, Insulin, Lysozyme, Dissolution, Protein crystallization, Solubility |
| Texto completo: | Texto completo (Ver HTML) |
