The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Determination of protein diffusion coefficients in agarose gel with a diffusion cell

På svenska

Author

Summary, in English

A diffusion cell has been used to measure the effective diffusion coefficients of proteins. The method is applied to lysozyme and BSA at different pH and ionic strength. A parameter optimization technique is used to estimate the diffusion coefficients directly from experimental data. The importance and influence of pH and ionic strength on the diffusive properties in an agarose gel have been demonstrated. A comparison with other methods showed that there is good agreement. The diffusion cell is an accurate and easy-to-use method for the measurement of protein diffusion coefficients, in spite of the long time required for a protein diffusion experiment. For smaller proteins this time can be shortened considerably by the present parameter optimization technique. (C) 2003 Elsevier B.V. All rights reserved.

Publishing year

2004

Language

English

Pages

1-7

Publication/Series

Biochemical Engineering Journal

Volume

19

Issue

1

Document type

Journal article

Publisher

Elsevier

Topic

  • Chemical Engineering

Status

Published

ISBN/ISSN/Other

  • ISSN: 1369-703X