Diffusivity, viscosity, and cluster formation in protein solutions

被引：2

作者：

Kim Y.-C. ^{[1
]}

Myerson A.S. ^{[2
]}

机构：

[1] CHEILJEDANG Corporation R and D Center, Bioprocess Research Team 522-1, Dokpyong-Ri, Majang-Myon, Ichon-Si

[2] Department of Chemical Engineering Polytechnic University, Six Metrotech Brooklyn

来源：

Biotechnology and Bioprocess Engineering | 1997年 / 2卷 / 1期

关键词：

Cluster formation; Diffusivity; Lysozyme; Viscosity;

D O I：

10.1007/BF02932467

中图分类号：

学科分类号：

摘要：

The diffusion coefficient and viscosity of lysozyme solutions were measured at 25°C in various buffers with and without sodium chloride. Measurements were made over the entire concentration range in each case and were extended into the supersaturated region. The results show that diffusion coefficient behavior depends strongly on the buffer used and the ionic strength of the solution, which means the amount of sodium chloride used in buffer solution. Viscosity measurements indicate a small degree of time dependence, with the viscosity in-creasing with solution'age'.

引用

页码：64 / 67

页数：3

共 21 条

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