Effect of the initial concentration on the equilibrium liquid phase concentration at salting out of proteins

Effect of the initial concentration on the equilibrium liquid phase concentration at salting out of proteins

Moyses Batista de Araujo Junior, Pedro de Alcantara Pessoa Filho, Everson Alves Miranda

ARTIGO

Inglês

Background Protein precipitation is a unit operation commonly employed in bioprocesses. The most important thermodynamic property for designing an industrial precipitation operation is the solubility. The solubility is defined as the protein concentration in a certain liquid phase in equilibrium...

CONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQ

COORDENAÇÃO DE APERFEIÇOAMENTO DE PESSOAL DE NÍVEL SUPERIOR - CAPES

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

Fechado

Effect of the initial concentration on the equilibrium liquid phase concentration at salting out of proteins

Moyses Batista de Araujo Junior, Pedro de Alcantara Pessoa Filho, Everson Alves Miranda


										

Effect of the initial concentration on the equilibrium liquid phase concentration at salting out of proteins

Moyses Batista de Araujo Junior, Pedro de Alcantara Pessoa Filho, Everson Alves Miranda

    Fontes

    Journal of Chemical Technology and Biotechnology

    Vol. 94, no. 11 (Nov., 2019), p. 3706-3712