In:
Biotechnology and Bioengineering, Wiley, Vol. 113, No. 3 ( 2016-03), p. 576-587
Abstract:
This study aims at defining rheological parameters for the characterization of highly concentrated protein solutions. As a basis for comparing rheological behavior with protein solution characteristics the protein phase behavior of Lysozyme from chicken egg white with concentrations up to 225 mg/mL, changing pH values and additive concentrations was studied in a microbatch scale format. The prepared phase diagrams, scored after 40 days ( ) give insights into the kind and kinetics of the phase transitions that occur. Oscillatory frequency sweep measurements of samples with exactly the same conditions were conducted immediately after preparation ( ). The protein solutions behave viscoelastic and show a characteristic curve shape of the storage modulus (G′) and the loss modulus (G″). The graphs provide information about the cross‐linking degree of the respective sample. The measured rheological parameters were sensitive concerning solution composition, protein concentration and solution inner structure. The rheological moduli G ′ and G ″ and especially the ratio of these parameters over a frequency range from 100 to 40000 rad/sec give information about the aggregation tendency of the protein under tested conditions. We succeeded to correlate protein phase behavior with the defined rheological key parameter . This point represents the frequency value of the intersection point from G′ and G″. In our study Lysozyme expressed a threshold value of 20000 rad/sec as a lower limit for stable protein solutions. The predictability of lysozyme aggregation tendency and crystallization by means of squeeze flow rheometry is shown. Biotechnol. Bioeng. 2016;113: 576–587. © 2015 Wiley Periodicals, Inc.
Type of Medium:
Online Resource
ISSN:
0006-3592
,
1097-0290
Language:
English
Publisher:
Wiley
Publication Date:
2016
detail.hit.zdb_id:
1480809-2
detail.hit.zdb_id:
280318-5
SSG:
12
