Chemistry: molecular biology and microbiology – Enzyme – proenzyme; compositions thereof; process for... – Hydrolase
Patent
1982-11-30
1985-03-12
Warden, Robert J.
Chemistry: molecular biology and microbiology
Enzyme , proenzyme; compositions thereof; process for...
Hydrolase
435814, 435815, 435816, 426 32, C12N 936
Patent
active
045045836
ABSTRACT:
In the process of crystallizing egg white lysozyme by cooling a salt solution containing egg white lysozyme, a seed crystal is added to the solution, which solution is then maintained at a temperature of about 10.degree. C. to 28.degree. C. for a certain period of time and subsequently cooled, whereby lysozyme can be crystallized to form an agglomerate of many individual needle crystals. The solution containing crystalline lysozyme thus obtained can be filtered within an extremely short period of time, that is, within only a few minutes.
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Chemical Abstracts, vol. 94 (15), Abstract No. 116352m, Morozov, V. N. et al., "Viscoelastic properties of protein crystals: triclinic crystals of hen egg white lysozyme in different conditions".
Chemical Abstracts, vol. 70 (19), Abstract No. 84490r, Cole, J. B. et al., "Thermodynamics of solution of lysozyme crystals".
Chemical Abstracts, vol. 72 (25), Abstract No. 128984c, LaRue, J. N. et al., "Turkey egg white lysozyme. Preparation of the crystalline enzyme and investigation of the amino acid sequence".
Karger, B. L. et al., An Introduction to Separation Science, John Wiley and Sons, New York, pp. 312-313 (1973).
Hasegawa Mineo
Miyauchi Sakae
Terazono Masami
Yoshida Kazuya
Huleatt Jayme A.
Kewpie Kabushiki Kaisha
Warden Robert J.
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