2003
DOI: 10.1590/s0104-66322003000300005
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Adsorption of human immunoglobulin G onto ethacrylate and histidine-linked methacrylate

Abstract: The adsorption of human IgG onto GMA (a semirigid methacrylate-based chromatography matrix) and His-GMA adsorbents was studied by chromatography and batch equilibrium binding analysis. IgG molecules adsorbed onto GMA gel by nonspecific hydrophobic interactions and the specificities were similar for both adsorbents. Adsorption data were analyzed using three isotherm models, namely the Langmuir, Freundlich and Langmuir-Freundlich models, and the adsorption parameters were computed. The experimental isotherms wer… Show more

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Cited by 16 publications
(12 citation statements)
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“…The Langmuir-Freundlich isotherm for protein adsorption[21] was used to fit all protein adsorption results. This isotherm is given by B=BmaxFnKa+Fn, where B corresponds to bound molecules/μm 2 , F denotes the free molecules available for binding, B max is the maximum binding capacity, K a denotes the adsorption constant for the protein and n is the Langmuir-Freundlich parameter.…”
Section: Methodsmentioning
confidence: 99%
“…The Langmuir-Freundlich isotherm for protein adsorption[21] was used to fit all protein adsorption results. This isotherm is given by B=BmaxFnKa+Fn, where B corresponds to bound molecules/μm 2 , F denotes the free molecules available for binding, B max is the maximum binding capacity, K a denotes the adsorption constant for the protein and n is the Langmuir-Freundlich parameter.…”
Section: Methodsmentioning
confidence: 99%
“…The data obtained from these 24 h equilibrium experiments were evaluated employing the Langmuir-Freundlich correlation given in Eq. (1) [17][18][19][20]:…”
Section: H Equilibrium Binding Experimentsmentioning
confidence: 99%
“…3). A positive initial slope, characteristics of positive coopperativity [17][18][19][20] in Table 3 Comparison between production (data from Protherics UK Ltd., DigiFab TM manufacturing run) and scale down runs c Papain concentration (contamination from previous digestion stage) − product specification = 0.1% (w/w) (weight of papain/weight of total protein in elution). d Fc concentration − product specification = 0.2% (w/w) (weight of Fc/weight of total protein in elution).…”
Section: Performance Characteristics Of the Current Digifabmentioning
confidence: 99%
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“…3" rend="display" xml:id="FD3">normalq=[normalMfalse(KCeqfalse)β]/[1+false(KCeqfalse)β]where q represents the amount adsorbed, M the maximum adsorption, and C eq the adsorbate’s equilibrium concentration [Aquino, et al, 2003]. K m represents the equilibrium constant and β is then the Langmuir-Freundlich coefficient [Aquino, et al, 2003]. Because of the presence of three separate parameters, numerical methods are typically required for extraction of M, K, and β.…”
Section: 0 Introductionmentioning
confidence: 99%