Friday, 27. August 2004

Crystallization for Processing of Proteins

Crystallization is an economical and efficient method for purification, stabilization of storage and formulation in downstream processing of protein actives.

Starting from only a few milligrams protein that are used to determine the conditions of crystallization technical processes in scales of kilograms can be designed. A unique scale-up-technique allows to obtain a process that is optimized for the product and that has an optimized operational capacity.

On this promising field of technical crystallization of proteins Dr. Sebastian Schmidt, Dipl.-Ing. Dirk Havenkost, Dipl.-Ing. Jörg Kauling and Dr. Hans-Jürgen Henzler, from Bayer Technology Services, have published a paper. It presents the method of crystallizing proteins, shows application opportunities and points out fields for further research.

Here you can download the paper (only German): PDF/ Download (paper only in german)