ISSN:
0006-3592
Keywords:
fourier transform infrared (FTIR) spectroscopy
;
lyophilization
;
pKa
;
protein
;
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Lyophilized proteins exhibit “pH memory,” i.e., their behavior in the solid form corresponds to the pH of the aqueous solution from which they were freeze dried. Herein, we directly tested whether the ionization state is “remembered” by model organic compounds containing various protein functional groups (amino, carboxyl, and phenolic). The fraction of ionized species was quantitated from the infrared spectra of both the aqueous and lyophilized states. The pKa values in the aqueous and lyophilized forms for each compound were found to be quite similar, within 0.3 units from each other. © 1997 John Wiley & Sons, Inc. Biotechnol Bioeng 53: 345-348, 1997.
Additional Material:
2 Ill.
Type of Medium:
Electronic Resource
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