Crystallization of hen egg white lysozyme by solvent freeze-out: Effect of cooling rate on protein inclusion in the ice layer

Chemical Engineering and Technology

Volumn 33, Issue 10, 2010, Pages 1695-1698

  Ryu, B H ^a   Jones, M J ^a   Ulrich, J ^a  

^a MARTIN LUTHER UNIVERSITY HALLE WITTENBERG   (Germany)

Author keywords

Cooling rate; Protein crystallization; Protein inclusion; Solid layer melt crystallization; Solvent freezing out

Indexed keywords

AQUEOUS SALT SOLUTION; COOLING RATES; CRYSTALLINE PROTEIN; CRYSTALLIZATION CONDITIONS; DOWNSTREAM-PROCESSING; DRIVING FORCES; ENZYMATIC ACTIVITIES; FREEZE OUT; HEN EGG WHITE LYSOZYME; ICE LAYERS; PROTEIN CONCENTRATIONS; PROTEIN CRYSTALLIZATION; SALT CONCENTRATION; SOLID LAYER MELT CRYSTALLIZATION; SOLVENT REMOVAL;

COOLING; CRYSTAL GROWTH; DISSOLUTION; ENZYMES; FREEZING; ICE; SALT REMOVAL; SODIUM CHLORIDE; SOLVENTS;

CRYSTALLIZATION;

EID: 78649533189     PISSN: 09307516     EISSN: 15214125     Source Type: Journal    
DOI: 10.1002/ceat.201000130     Document Type: Article

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