Autor(es)

Franco, L. F. M. ^[1] ; Pessoa Filho, P. de A. ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Engn, Dept Chem Engn, Bioproc Engn Grp, BR-05424970 Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Brazilian Journal of Chemical Engineering; v. 30, n. 1, p. 95-104, JAN-MAR 2013.
• Citações Web of Science: 4

Resumo

A relationship between the osmotic second virial coefficient of proteins in aqueous salt solutions, the solubility of proteins in these solutions and the salt concentration is presented. The model developed considers that the solid-liquid equilibrium is established with neutral protein molecules and that the relationship between the protein solubility and the salt concentration follows Cohn's equation. The validity of the model is restricted to the salting-out region of the phase diagrams, which is the situation of greater practical importance. The resulting equations were successfully applied to systems containing lysozyme and ovalbumin. (AU)

• Processo FAPESP: 09/06575-0 - Modelagem termodinâmica do equilíbrio sólido-líquido em sistemas contendo proteínas: efeito do pH
• Beneficiário: Luís Fernando Mercier Franco
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 08/11232-1 - Estudo sobre a influência de co-solventes em propriedades termodinâmicas de proteínas em solução
• Beneficiário: Pedro de Alcântara Pessôa Filho
• Modalidade de apoio: Auxílio à Pesquisa - Regular