Observance of polymorphic behaviour during dissolution of insulin and lysozyme

Brazilian Journal of Chemical Engineering

A. Bernardo²  C. E. Calmanovici¹  E. A. Miranda² 

[1] ,State University of Campinas School of Chemical Engineering Departament of Bioprocess EngineeringCampinas SP ,Brazil

关键词: Insulin;    Lysozyme;    Dissolution;    Pseudopolymorphism;    Solvatomorphism;    Solubility;   

DOI  :  10.1590/S0104-66322005000300002

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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