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Viscosity Reduction in Protein Solutions

Posted by Joseph Chun

Apr 3, 2018 1:46:34 PM

In case you haven't seen it yet, we released a new app note last week regarding viscosity reduction in protein solutions. In this application note, Dr. Elliott discusses the idea that the viscosity of a protein solution depends on the nature of the individual and protein-protein interaction (PPI). Both of the individual characteristics, such as size and shape, as well as the pair interactions can be influenced by components in the buffer formulation. As a result, it is often desirable to reduce viscosity values so that formulations are suitable for a particular application or process (ie: injection).

Download our application note to see how what happened when we took concentrated Bovine Gamma Globulin and added various levels of L-arginine hydrochloride (ArgHCL).

DOWNLOAD APPLICATION NOTE

Topics: viscosity, Protein Solutions, bovine gamma globulin, shear rate sweep, Viscosity Reduction, Amino acids

    
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