Evaluation of the effect of ammonium carbamate on the stability of proteins

Evaluation of the effect of ammonium carbamate on the stability of proteins

Lucimara Lopes da Silva, Pedro de Alcântara Pessôa Filho, Everson Alves Miranda

ARTIGO

Inglês

The use of the volatile salt ammonium carbamate in protein downstream processing has recently been proposed. The main advantage of using volatile salts is that they can be removed from precipitates and liquid effluents through pressure reduction or temperature increase. Although previous studies...

COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES

FUNDAÇÃO DE AMPARO À PESQUISA DO ESTADO DE SÃO PAULO - FAPESP

CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ

Fechado

Evaluation of the effect of ammonium carbamate on the stability of proteins

Lucimara Lopes da Silva, Pedro de Alcântara Pessôa Filho, Everson Alves Miranda

										

Evaluation of the effect of ammonium carbamate on the stability of proteins

Lucimara Lopes da Silva, Pedro de Alcântara Pessôa Filho, Everson Alves Miranda

    Fontes

    Journal of chemical technology and biotechnology

    Vol. 85, no. 7 (2010), p. 962-967