Publication Date:
2016-04-20
Description:
An advanced technique for bulk protein crystallization based on solvent evaporation is introduced. Hen egg white lysozyme is crystallized from its buffered aqueous solution in a 3 L stirred tank at low pressure and, thus, moderate boiling temperatures. No crystallizing agent to reduce the solubility is needed for crystallization. The biological activity of the enzyme remains unchanged during the process and a high crystal yield is achieved. Tetragonal and rod-like lysozyme crystals, presumably of orthorhombic type, are crystallized at different boiling temperatures. We propose this crystallization technique as a promising option to crystallize proteins economically, controllably and gently. This method may replace standard salt-out steps in existing production processes.
Print ISSN:
0930-7516
Electronic ISSN:
1521-4125
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
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