Effect of the initial concentration on the equilibrium liquid phase concentration at salting out of proteins

Volume: 94, Issue: 11, Pages: 3706 - 3712
Published: Sep 5, 2019
Abstract
BACKGROUND: Protein precipitation is a unit operation commonly employed in bioprocesses. The most important thermodynamic property for designing an industrial precipitation operation is the solubility. The solubility is defined as the protein concentration in a certain liquid phase in equilibrium with its solid precipitate. In some cases, the protein concentration in the liquid phase at equilibrium depends on the initial concentration of the...
Paper Details
Title
Effect of the initial concentration on the equilibrium liquid phase concentration at salting out of proteins
Published Date
Sep 5, 2019
Volume
94
Issue
11
Pages
3706 - 3712
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