Protein precipitation: Effects of mixing on protein solubility

Initial protein concentration effects on precipitation by salt

“…However, the extent of overprecipitation can be reduced by improving mixing conditions (Iyer and Przybycien, 1994). At the 50-mL scale, good mixing conditions can be achieved readily and overprecipitation may not happen.…”

“…Moreover, because protein precipitation has usually been regarded as phase separation resulting in a solid phase of protein precipitate and a saturated protein liquid phase, the influence of the initial protein concentration on precipitation is often ignored. However, there is evidence showing that protein solubility can vary with the initial protein concentration; nevertheless, only a handful of articles in the literature have been concerned with this factor (Chiew et al, 1995;Iyer and Przybycien, 1994;Shih et al, 1992).…”

Effect of Agitation Intensity on Protein Solubility Behavior

“…The required volume was taken from the tank using a graduated pipette and the required amount of solid ammonium sulphate was added at an average rate of 1.367 g/s through a valve. It is required that the salt is to be added at a constant rate [10]. All precipitation experiments were accomplished at 2±4 C where cooling was achieved with an ice bath.…”

Mixing, reaction, and precipitation: Interaction by exchange with mean micromixing models

“…Villermaux (1990) presented an approach of mathematical modeling of the design of industrial precipitators and to account for the mixing influence on product quality. Most recent studies appear to deal with batch or semibatch reactive precipitation processes (Kuboi et al, 1986;Tosun, 1988;Baldyga et al, 1990;Tovistiga and Wirges, 1990;Marcant and David, 1991Aslund and Rasmuson, 1992;Baldyga, 1993;Podgorska et al, 1993;Iyer and Przybycien, 1994) rather than with continuous operation (Fitchett and Tarbell, 1990;Mydlarz et al, 1992;Tavare, 1993).…”