RESOLUBILIZATION OF PROTEIN CRYSTALS AT LOW PH
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Mar 30, 2015
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Mar 28, 2014
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Abstract
A method for purifying a protein product prepared in a fermentation process where the protein of interest is present in solid, crystalline or amorphous form in the fermentation container is disclosed, where the pH of the fermentation broth is adjusted to a low pH whereby the protein of interest dissolves and can be efficiently separated from insoluble.
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