Protein salting-out: Phase equilibria in two-protein systems

Biotechnology and Bioengineering

Volumn 53, Issue 6, 1997, Pages 567-574

  Coen, C J ^a   Prausnitz, J M ^a,b   Blanch, H W ^a  

^a University of California   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

chymotrypsin; lysozyme; ovalbumin; precipitation; protein association; protein separation; salting out

Indexed keywords

ASSOCIATION REACTIONS; IONIC STRENGTH; MIXTURES; PH; PHASE EQUILIBRIA; PRECIPITATION (CHEMICAL); SALTS; SEPARATION; SOLUBILITY; SOLUTIONS;

AMMONIUM SULFATE; CHYMOTRYPSIN; LYSOZYME; OVALBUMIN; PROTEIN ASSOCIATION;

PROTEINS;

AMMONIUM SULFATE; CHYMOTRYPSIN A; EGG WHITE; LYSOZYME; OVALBUMIN;

ARTICLE; EQUILIBRIUM CONSTANT; IONIC STRENGTH; NONHUMAN; PARTITION COEFFICIENT; PH; PHYSICAL PHASE; PRECIPITATION; PROTEIN ANALYSIS; SOLUBILITY;

EID: 1842328003     PISSN: 00063592     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0290(19970320)53:6<567::AID-BIT4>3.0.CO;2-K     Document Type: Article

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